You know what’s delicious? Chinese food. You know what can be a little creepy if you start thinking too hard about it? Chinese food. So when the universe (err, Pinterest – same thing) kept introducing me to better-for-you fried rice recipes, I decided to take a friggin’ hint.
I used this one, but modified a whole lot. I subbed the butter, and said no to the oyster sauce. Do check out this blog, though. Stunning visuals and good ideas!
Guys, a disclaimer: I made this at my parents’ house for the family, and after I portioned some out for my squeamish ass, I mixed in the traditional egg for them before serving. You don’t have to.
Cooking Time: 15-20 min.
- 3 tbsp. Earth Balance original
- 1 carton of your favorite kind of mushrooms
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small white onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
- 4 cups cooked and chilled rice
- 4-5 tbsp. soy sauce, or more to taste
- 1/2 tsp. toasted sesame oil (a little goes a LONG way!)
- 2 eggs, whisked and scrambled (optional)
The How To:
Step #1: Cook Them Veggies
Add 2 tablespoons Earth Balance to a pan over medium-high heat until melted. Add carrots, onion, celery, and garlic, and sprinkle with a hefty hand of s&p. Sautée that ish for about 8ish minutes, or until the veggies are soft.
Step #2: Cook That Rice
However you do it, do it. But once you do it, stick the finished product in the freezer until you’re ready for it (or about 10 minutes). It makes a difference in the finished product!
Step #3: Mix It Together
Increase your heat to high, add in the remaining Earth Balance, and stir. Add the rice and soy sauce, and stir again. Continue stirring for an 3-5 minutes while the rice “fries” – you may want to move it over to a skillet if you’re making a bunch. Add the scrambled eggs if you feel so inclined, and mix away. Lastly, add the sesame oil, stir, and remove from heat. Serve warm.
Here are some post-noshing thoughts:
- I really think the egg is unnecessary. Thanks, Bianca, for noting that it’s a chicken’s period, which is forever burned in our brains.
- Next time, I’ll use peas instead of celery. The celery cooks down and doesn’t offer that nice, green pop of color. Also – the rendition reminded me of Thanksgiving a little. Not a bad thing, but maybe not the Asian flair I was after.
- You might wonder where your color comes in, and of course, it’s from the soy sauce and sesame oil. You might need more soy sauce than you first expect. But don’t go overboard. You’ve been warned!
Happy cooking, party people.