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Whatever Fried Rice

February 17, 2010

One of the easiest things to make for a quick dinner is fried rice.  I can use the last 2 stalks of celery, slightly shriveled asparagus, green onions that have wilted at the tops, etc… you get the idea.  As long as I have some rice and garlic too, I’m pretty much set.   Here’s the recipe from tonight’s dinner:

  • 3-4 c. cooked brown rice
  • 1 c diced asparagus
  • 1/2 c. diced carrots
  • 3/4 c. diced celery
  • 1/2 c. diced green onion
  • 3 garlic cloves
  • 2 Tbsp Earth Balance
  • 3 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 2 tsp ketchup
  • 1/4 tsp salt
  • dash of black pepper
  • dash of cayenne pepper

1. Start with the vegetables.  Heat 1 Tbsp of the olive oil in a wok at medium heat.  Add the garlic and green onions and cook until the green onion softens a bit.  Throw in the carrots and celery.  Saute for 3 minutes.  Add the asparagus, salt, and black pepper to taste. Saute together for another 3 minutes.  Remove from heat and set aside.

2. Using the same wok, heat the rest of the olive oil at high heat.  Add cooked rice.  I listed brown rice, but white rice will work – especially if it’s day old rice (that you kept in the fridge)

3. Saute the rice to evenly coat with oil.  Add Earth Balance and half the soy sauce.  Saute for 2 minutes.

4.  Add the vegetable mix and toss evenly.

5. Add the ketchup, remaining soy sauce, and enough cayenne pepper to your liking.  Saute for another 5 minutes.  You can either take it off the stove here and serve, or you can leave it sitting on the heat for another 2-3 minutes.   The latter option will give you a slightly crunchier result every few bites.


Garden status udpate:  The seedlings from earlier have grown up big and bushy.  The bottom image shows the heirloom tomatoes.  They’ve come a long way since the last set of pictures.  The leaves are nice and big and the stems are thicker.  The top image shows the basil up front.   These are super bushy and growing more vigorously than any of the other seedlings. Behind that are the parsley, chives, jalapenos, and bell peppers.

Vincent and I finally settled on plans for the first planting bed.  We are going with 3 levels of  4′ x 8′ timbers to make a growing area that’s going to be 8′ x 3.5′.  The pieces will be joined by a sort of half-and-half joint and then staked in the middle of each corner with rebar.  We’ve picked up the lumber, but now we have to wait for the rain that’s coming in this weekend to pass.  Until then, I’m also going to start another set of vegetables for the 2nd eventual planting bed.  This might be a squash/bean/celery/quinoa bed with a few additional herbs.  I need to check up on whether they’re compatible in the same bed.

2 Comments leave one →
  1. Elizabeth permalink
    May 25, 2010 12:08 AM

    this looks so amazing!


  1. I Love Before & Afters! « nom nom garden

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