Name: Our Favorite Fried Rice
Ingredients: 1.5 cups dry white or brown rice; 2 tablespoons peanut oil; 1 -2 cippollini, chopped; 1/4 teaspoon red pepper flakes; 1/2 cup carrots, chopped; 1 tablespoon butter; 1.5 tablespoons soy sauce; 1 tablespoon plum vinegar or rice vinegar; fish sauce (optional); 1 - 2 heads bok choi, chopped; 1 1/2 cups chopped spinach; 3 eggs; 1/4 cup roasted peanuts (optional)

Our Favorite Fried Rice

Posted March 29, 2017

CategoryBean, Bok Choi, Broccoli, Carrot, Corn, Garlic Scape, Green Garlic, Green Onion

Our Favorite Fried Rice

Yields1 Serving

1.5 cups dry white or brown rice

2 tablespoons peanut oil

1 -2 cippollini, chopped

1/4 teaspoon red pepper flakes

1/2 cup carrots, chopped

1 tablespoon butter

1.5 tablespoons soy sauce

1 tablespoon plum vinegar or rice vinegar

fish sauce (optional)

1 - 2 heads bok choi, chopped

1 1/2 cups chopped spinach

3 eggs

1/4 cup roasted peanuts (optional)

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add cippollini onion and pepper flakes, to taste. Cook until onions soften, stirring occasionally.

Next add carrots. Cook until carrots soften.

Increase heat to medium-high and stir in cooked rice butter, vinegar and soy sauce (and fish sauce). Stir-fry for a few minutes minute.

Add spinach and bok choi, cook 1 minute more.

Crack eggs and mix into rice mixture until cooked. Remove from heat.

Garnish with peanuts, if desired.

Ingredients

1.5 cups dry white or brown rice

2 tablespoons peanut oil

1 -2 cippollini, chopped

1/4 teaspoon red pepper flakes

1/2 cup carrots, chopped

1 tablespoon butter

1.5 tablespoons soy sauce

1 tablespoon plum vinegar or rice vinegar

fish sauce (optional)

1 - 2 heads bok choi, chopped

1 1/2 cups chopped spinach

3 eggs

1/4 cup roasted peanuts (optional)

Directions

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add cippollini onion and pepper flakes, to taste. Cook until onions soften, stirring occasionally.

Next add carrots. Cook until carrots soften.

Increase heat to medium-high and stir in cooked rice butter, vinegar and soy sauce (and fish sauce). Stir-fry for a few minutes minute.

Add spinach and bok choi, cook 1 minute more.

Crack eggs and mix into rice mixture until cooked. Remove from heat.

Garnish with peanuts, if desired.

Notes

Our Favorite Fried Rice

Ingredients Directions