Prep 20 mins
Cook 20 mins
This is a recipe I got from my ex mother in law. Originally it called for Minute Rice, which is a de-hydrated rice product you can buy in North America. Of course it’s not available here so I have adapted it to use rice you can get here. It was a rather plain recipe when she gave it to me, although very tasty….but not being able to leave well enough alone I added my own twists to it. It really is delicious. We could eat just a big plate of this for supper without anything else! It should be called everything but the kitchen sink fried rice!
- 1⁄4 cup finely chopped peeled rutabaga
- 1⁄4 cup finely chopped peeled carrot
- 1⁄4 cup finely shredded green cabbage
- 1 small onion, peeled and chopped
- 1 garlic clove, peeled and minced
- 1 cup american long grain rice
- 1 tablespoon oil
- 1⁄4 teaspoon five-spice powder
- 1 tablespoon hoisin sauce
- 1⁄4 cup dark soy sauce
- 1 3⁄4 cups hot water
- 2 cups chopped cooked chicken
- 2 large eggs, beaten
- 1⁄2 cup frozen baby peas, unthawed
- Heat the oil in a large skillet with a lid. Add the raw vegetables and garlic, and sauté in the hot oil until they are slightly softened and beginning to brown on the edges.
- Add the rice and continue to cook and stir until the rice begins to brown slightly. Stir in the hoisin sauce and the five spice powder. Mix the soy sauce and water together and pour over all.
- Turn heat down and cover and let cook for about 20 minutes or so until the liquid is absorbed and rice is done.
- Stir in the chicken and frozen peas and let sit until the peas are thawed and all is warmed through.
- In the meantime scramble the beaten eggs in a non-stick skillet you have sprayed with oil spray. Break up and stir into the finished rice. Serve.
- *Note. You can add whichever vegetables you want to use. These are just the ones I like to use. You can also used leftover cooked pork roast or even small cooked shrimps. Sometimes I chop a few pieces of bacon and cook them along with the vegetables for extra flavour.