Friday Fried Rice

Today’s recipe was submitted by my mother-in-law, a very fine runner herself who has unfortunately been sidelined by an injury this year. Hopefully, she will be back on her feet soon. In the meantime, she sent along this the following:

This dish is adapted and loosely based on the Fried Rice recipe found on page 357 of The Joy of Cooking (Rombauer, Becker and Becker, 2006). It’s a great way to use up leftover rice and the best part is any remaining portion keeps well, at least for a couple of days, in the fridge.

Ingredients

1 medium onion, quartered and thinly sliced

1 tbsp butter

1 cup sliced mushrooms

1 tbsp butter

2 to 4 cups cooked rice

2 tbsp canola oil

2 tbsp sesame oil

1 tbsp minced fresh ginger

4 eggs, slightly beaten

2 to 5 tbsp soya sauce (or to taste)

½ to 1 cup frozen green peas

½ to 1 cup diced red pepper

Directions

In a large, non-stick fry pan over medium heat, fry the onion pieces in the butter until just slightly browned.  Remove from pan.

Fry the mushrooms in the butter until slightly browned.

To the fried mushrooms, stir in the fried onions, along with the cooked rice, canola oil, and chopped ginger.  Continue cooking to slightly brown the rice (brown to your liking).

Add the beaten eggs to this mixture, stir and cook until eggs have just set.

Add the sesame oil and soya sauce followed by the peas and diced red pepper.

Continue cooking, turning mixture over every few minutes until all ingredients in the dish are hot.

We usually set out soya and hot sauce on the table just to accommodate the very different taste preferences in our household.  This dish, along with barbecued chicken or sausages, and topped off with a big salad, makes a very satisfying and nourishing meal.  Any leftover sausage can be thinly sliced and added to any remaining fried rice for a very easy (and nourishing) one-dish left over. Or you can add chicken or shrimp for something different.

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