Easy Stir-Fried Rice (with the secrets for tasty, good-looking egg bits!)

25 Sep

I have always loved stir-fried rice, but as I’ve gotten older, I am less and less satisfied with the greasy stuff at the Chinese takeaway. And as I’ve gotten older, I cook more meals and therefore have more bits and bobs laying around getting ugly in the fridge. You know, half an onion here, a bit of cold rice there, some veggie bits that aren’t quite enough for one serving on their own, but make a pretty good pile if thrown together. And I always have eggs.

Just pour the lightly beaten egg in and leave it cook on medium.

Stir-fry, therefore, is perfect. It uses everything up (virtue), fulfills my veggie quota (more virtue), and gives us a vacation from my usual seasonings to go more Asian (variety). And now that I know the easy secret of how to get the egg bits looking and tasting great, well I think I am positively gourmet. It’s already vegetarian; vegans can skip the eggs and pan-sear super-firm tofu instead.

You might end up folding up the egg “pancake”. Doesn’t matter!

The following recipe is the long version, as the stir-fry sauce is homemade. But you can easily sub in a few tablespoons of whatever salty Asian sauce you have around; I often use one from Sang Lee Farms in Long Island’s North Fork, or my quickie reconstructed version. Just try to use low-sodium soy sauce so you can control the salt.

Pretty healthy, Pretty pretty!

Stir-fried Vegetables in Brown Sauce

(serves four for a light meal or as a side)

EGGS

Just enough vegetable oil to grease the skillet

3 eggs, lightly beaten

pinch of salt

SAUCE: (can be replaced by ¼-1/2 Cup of your favorite stir-fry sauce)

1/4 Cup low sodium chicken broth

1 Tbs dry white wine (or dry sherry, if you’ve got)

2 tsp low-sodium soy sauce

1 tsp olive oil (or half a teaspoon toasted sesame oil)

1 tsp cornstarch

1 tsp Thai chili sauce (can be increased, depending on your sauce AND your tolerance for hot and spicy; the one we used is already prepared as a marinade, so is sweet. If you use straight Thai chili – like a sambal – it could be stronger!)

STIR FRY

1-2 Tbs vegetable oil

½ medium onion, chopped fine

3 cloves garlic, minced

¼ tsp red pepper flakes

1-2 Cups mixed stir-fry vegetables, cut into ¾ inch pieces (examples: onions, broccoli, carrots, cabbage, red peppers, green peppers)

½ tsp sugar

2 Cups cooked rice

Whisk broth, wine, soy sauce, olive/sesame oil, cornstarch and chili sauce in a small bowl. Set aside.

 Heat a 12-inch skillet to medium, with just enough oil to coat. Add a pinch of salt to the beaten eggs and pour into the skillet. Allow to cook through slowly, without turning, to make a flat pancake. Before it starts to brown, flip the egg (it’s fine if it breaks in half or even if you end up folding it over) to heat through on the other side. Then remove from heat and allow to cool.

Then, heat 1-2 Tbs vegetable oil in the skillet (no need to clean it), until just rippling and just beginning to smoke. Add the onions, garlic and vegetables and sprinkle the sugar over, coat with the oil and cook, stirring frequently, for about eight minutes, looking for caramelization on the vegetables. Lower the temperature to medium if you get a lot of sticking. In the meantime, slice the cooked egg into strips.

In the skillet, push the vegetables to the side and add the sauce. Stir for a bit less than a minute, or until warmed and the sauce gets a bit thicker. Add the rice, mix to heat and combine. Then add the egg, stir to mix and serve.

You May Also Like:

Stir Fried Vegetables

Chicken Chinois

Advertisements

15 Responses to “Easy Stir-Fried Rice (with the secrets for tasty, good-looking egg bits!)”

  1. Susan at Savvy Single Suppers September 27, 2012 at 9:47 pm #

    Hi Natalia: Will enjoy following you from over here at SavvySingle Suppers where my WASP roots show too much! I think I will enjoy spicing-up my cuisine & recipe box.

  2. ceciliag September 27, 2012 at 11:21 am #

    we have our fried rice like this too.. great ! c

  3. I always F*^%K up my eggs in my stir fry and always wonder how my sister does it, now I know 🙂

  4. Karen September 26, 2012 at 3:16 pm #

    Homemade fried rice is definitely better and yours sounds great. I like that you added a little chili sauce to it.

  5. twbarritt September 26, 2012 at 8:21 am #

    Looks fantastic! I agree – I had the epiphany a couple of years back that the home made stir fry is best!

  6. Stacy Whitman September 26, 2012 at 8:11 am #

    This looks like a dish that all three of my kids would enjoy. Thanks for the recipe. I really look forward to trying it!!

    • Natalia at Hot, Cheap & Easy September 26, 2012 at 8:31 am #

      Thanks for the visit Stacy! Let me know how it turns out…and whether you make any modifications! (btw, with the right thermos, it will stay warm until school lunchtime!)

  7. Mad Dog September 25, 2012 at 8:54 pm #

    That’s excellent stir fried rice 😉

  8. recipeshappen September 25, 2012 at 7:45 pm #

    I’m always looking for more recipes like this! YUM, looks and sounds great!!

    Bonnie
    http://www.recipeshappen.com
    http://www.facebook.com/recipeshappen

Talk foodie to me, baby...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: