On the weekends, you may have to throw a fabulously complicated dinner party. However, most weekends are my time to “relax” a bit and not worry about getting the dishwasher unloaded from the night before, a load of laundry started, and escorting my son to school, all before 8:15 am! A leisure morning of pancakes and eggs, along with a late morning shower are all in order. I also don’t enjoy grocery shopping on the weekends. (Well, except for going to the farmer’s market!) And that usually leaves my fridge full of fantastic left-overs for lunch and a number of odd ingredients to throw together for an early evening weekend meal.
After an unusually warm January day in New York, filled with train rides downtown and afternoons spent in the playground, I was left with little time to throw together something for dinner. Luckily I had a few ingredients in my fridge, which allowed me to create a fantastic fried rice. It’s always a good idea to try to stock your pantry with a few items you enjoy, so when you are pinched with time, or mere idleness, you have the ability to whip up something easily that, at the very least, tastes fantastic.
I tend to stock my fridge with sweet peppers and fresh herbs and my pantry with coconut milk, soy sauce, sesame oil, fish sauce, and various spices, such as cumin, curry, turmeric, and coriander. Most likely you have some left-over meat in your fridge, just waiting to be incorporated into a new dish. And if you don’t, no worries! You could always make a strictly vegetarian fried rice. The following recipe is what I had on hand today, but they are simply a guideline. Feel free to incorporate whatever you may have lying around your kitchen. And by all means, feel free to alter the amounts of each ingredient to your liking. I tend to put a splash of something here and there while cooking fried rice, without exactly measuring, so if you happen not to have a certain ingredient, you can always exclude or substitute it with another.
1 1/2 c. jasmine or basmati rice
1 c. chicken stock
2 c. water
1 Tbl. butter, or oil
2 strips of bacon, heritage breed/organic preferred, chopped into very fine pieces
3 green onions, thinly sliced on a diagonal
2-3 cloves garlic, sliced
1 2-inch piece of ginger, grated
1 red bell pepper, preferably organic
1/4 c. frozen (or fresh) peas
8 oz. coconut milk
1 egg, beaten
1/3 c. peanut oil
1 tsp. turmeric
1/2 tsp. whole corianer seeds, ground
1 tsp. sesame oil
1 tsp. fish sauce
1 tsp. oyster sauce
2 Tbl. organic, low-sodium soy sauce
splash of rice vinegar
small squirt of rooster sauce
large handful of fresh coriander, chopped finely
Cook the rice with the chicken stock and butter. You may omit the chicken stock if you prefer, however it does give the rice another nice element of flavor, which the water can not provide. Keep covered; set aside.
Meanwhile, prepare each of the above ingredients, setting them aside until you are ready to heat your pan. Preferably, use a wok, however, if you don’t own one, you can still prepare a delicious stir fry with a large skillet. Add about 1/3 c. of peanut oil, or other vegetable oil, to your prepared, hot pan. Once hot, add the bacon (Note: if you are using another type of meat, such as a left-over steak or chicken, add the meat in at the end, just to heat through.) and allow to cook on medium-high heat. After about 2 minutes, add the onion, garlic, ginger, and dry spices. Add the chopped red pepper and allow it to cook for 1-2 mintues. Add the coconut milk, sesame oil, rice vinegar, fish, oyster, and rooster sauce. Once you begin to smell the aromas of the spices, after about 2-3 minutes, add the beaten egg, being careful to contanstantly stir it until it has incorporated nicely. Add the peas and green onions, and give the dish a good stir or two. Add the cooked rice and soy sauce. Stir to combine. Take a taste and add whatever seems to be missing.
And that’s it! A nice, simple, tasty dish to satisfy just about anyone after a busy weekend afternoon. Enjoy the weekend and happy eating!