A staple in many Asian countries, Fried Rice can be put together in many different ways, using different ingredients, condiments, and spices. But they all share one essential ingredient: already cooked, cold rice making it a perfect way to use up leftover rice.
The version presented here is a basic one. You can add plant based proteins such as tofu, tempeh, or seitan, or prawns, chicken or other types of animal protein if you like. As for the rice I like to use black, red, or brown rice for their superior taste and nutritional value but the choice is yours of course.
Rustic Fried Rice
- 1/2 tablespoon top quality extra virgin olive oil
- 1 carrot diced
- A couple of green onions chopped
- 3-4 cups mixed vegetables of your choice (various types of mushrooms, zucchini, broccoli, baby corn, green beans, green peas…), diced or chopped into fairly small pieces.
- 2 cloves of garlic minced
- 1 tablespoon fresh ginger grated
- 1 handful raw cashew nuts (optional)
- 2 cups cold, cooked rice (I like to use black, red, or brown rice)
- 1 egg (optional)
- 1 tablespoon toasted sesame oil
- 3 tablespoons low sodium soy sauce
- A couple of tablespoons water
- Several handfuls fresh spinach
- In a wok, heat the oil over high heat and add the garlic and ginger. Stir-fry for a few seconds before adding the onions, carrot, and the other chosen vegetables. Stir-fry for several minutes before adding the cashew nuts and the rice. Continue stir-frying until the rice has been thoroughly heated and well mixed with the vegetables.
- It you are using egg now is the time to add it: Push the contents of the wok out towards the sides, thereby creating an empty space in the middle. Crack the egg into this empty space and stir to scramble it. Once the egg is cooked through incorporate it into the rice.
- Add the sesame oil, soy sauce and a bit of water and stir-fry for a minute, then add the spinach. Continue to stir-fry for a minute or two more until the spinach has wilted. Serve immediately.