Prep 20 mins
Cook 2 hrs 30 mins
The sky is the limit when it comes to preparing fried rice. With this recipe we use brown rice and a little canola oil to make it healthier and 5 different types of vegetables. It's important the brown rice is well chilled so the starch hardens and makes it fry-able. If you use fresh rice you will have a gummy mess. Using ginger, scallions and garlic helps boost the flavour or you could even add some sesame oil or chile peppers. You could substitute the canola for sesame oil to add more flavour. Change any of the vegetables to asparagus; zucchini, peas, mushrooms, bok choy, bean spouts, jicama and even fruit such as mandarin oranges or pineapple.. To make it more of a meal I would add protein like chicken, shrimp, ham or even tofu...but then it wouldn't be Five Treasure now. Cooking time includes cooking the rice and chilling it. To speed the process up at dinner time, prepare the rice and chopped veggies the day before. This recipe came from Fine Cooking.
- 2 tablespoons canola oil
- 1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
- 3⁄4 cup diced carrot
- 3⁄4 cup diced red bell pepper
- 3⁄4 cup edamame (shelled and frozen)
- 3⁄4 cup corn kernel (fresh or frozen)
- 4 scallions, thinly sliced (both white and green parts)
- 2 tablespoons fresh ginger, grated
- 2 large garlic cloves, minced
- 4 cups cooked brown rice, chilled
- 3⁄4 cup diced Canadian bacon (4 oz)
- 2 large eggs, lightly beaten
- 1⁄4 cup low sodium soy sauce
- Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
- Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
- Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
- Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
- Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
- Make a 3 inch well in the center of the rice mixture.
- Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
- Stir the eggs into the rice mixture.
- Stir in the soy sauce and serve.
Treasure indeed! I omitted the bacon and added tofu---delicious! This made an exquisitely healthy winter supper paired with the Thai sweet-potato leek soup posted by Bev's Kitchen.
Delicious recipe! This is very much like an Ellie Krieger recipe I have made and enjoyed, but I can't find that one right off hand. This is definitely a great recipe to try. Very flexible, and if you have the veggies chopped and the cold rice ready, it goes together in a snap. I feel so healthy when I eat meals like this - love it! I do find that adding some salt to the finished product really brings out the flavors for me.
Oh my goodness, full of healthy veggies and the oh so good short grain brown rice(my favorite rice)! I cut the recipe in half, but next time I won't. Thanks! Made for KK's Recipe of the Day.