Today is my lucky day! Due to a computer glitch, one of the members of my group in the Secret Recipe Club was missed, so I whipped up a recipe in less than an hour (including photographing it!) for my lunch and am sharing it with you!
This is a wonderful bowlful of happiness from Lesa of Edesia’s Notebook, a food blog dedicated to healthy, fast and tasty meals you can easily make on busy weeknights. Lesa is a wife and stay-at-home-mom with two toddlers who keep her running. In her spare time she pours through food magazines, cookbooks and the Internet searching for new and interesting recipes to try. Judging by her varied list of recipes, she has found some wonderful ones. I can’t wait to come back and dig a little deeper – I know I will find a whole bunch more to try.
When I saw the recipe for Thai Fried Rice, I knew that I had all the ingredients and since it was just before lunchtime, my tummy growled at the thought of this combination of vegetables and rice seasoned with some of my favorite Asian flavors. I went into the kitchen and started rinsing and chopping. A few minutes later I was snapping photos for the blog and frying up the veggies. Oh the aromas!
I used one of my favorite short cut ingredients … pre-cooked and frozen brown rice. I love it! Instead of worrying about cooking up the rice, I just popped this in the microwave and it was done about the same time as the veggies. Talk about a time saver and it is healthy too!!
I didn’t have the exact spice blend, but I went up on Penzey’s website and pulled the list of what is in it. Then I went into my cupboard and gathered up similar seasonings. I combined all the seasonings with the soy sauce and a little Sriracha for heat, tossed it with the rice and vegetables and couldn’t wait to dive in. A few more photos for the blog and then it disappeared in a heartbeat!!
Enjoy this second-dip (pardon the pun) recipe. Have a wonderful week!!
Jane’s Tips and Hints:
I always look through a recipe for ingredients that are added at the same time. Then I combine them when I am measuring them out. It makes it much easier and faster when I am cooking!
- 3 cups jasmine rice, cooked
- 3 eggs, beaten
- 2 tsp vegetable oil
- 1/2 large onion, chopped
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 cup matchstick carrots
- 1 cup zucchini, diced
- 1 cup frozen peas, thawed
- 1 tsp Bangkok Seasoning (a combination of sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil, and cilantro from www.penzey’s.com)
- 1/4 cup soy sauce (use Tamari for gluten-free)
- 2 tsp fish sauce (check to be sure it is gluten-free if required)
- Salt and pepper
- Prepare rice ahead of time according to package instructions. It's best if it's made slightly on the dry side. You can also use leftover cooked rice the next day, the best way I know of to repurpose leftovers!
- Heat a large skillet on a medium-high flame. Add the eggs and salt and cook a minute or two until done. Set aside.
- Add the oil to the wok and add the onion, green onion, and garlic. Saute 1 minute, add the carrots and saute for a couple of minutes. Add the zucchini and cook for a few minutes.
- Add the rice, peas, Bangkok Seasoning, soy sauce, and fish sauce. Stir to mix all the ingredients. Keep stirring a few minutes, then add the egg back to the skillet, breaking it up into pieces with a spatula.
- Adjust soy sauce if needed and stir well another 30 seconds. Season with salt and pepper if needed. Garnish with additional green onion, if desired and serve hot.