When I order fried rice at a restaurant, it’s dangerous. Basically, it feels like there’s no limit to how much I can eat, so I keep going…and going…till it’s gone. And a serving of fried rice at a restaurant is usually supposed to be “family size.”
It’s fine, I guess. The same thing happens to me when I eat popcorn. It just keeps shrinking! And you can eat it so fast!
I don’t have a solution to the problem. The opposite, in fact. I make fried rice at home now too. And it’s a really great recipe to have in your minimalist kitchen (← said it) arsenal because you can make it work with what’s in your fridge.
This is a simple and vegetable-packed version that I threw together with some leftover white rice I had kicking around.
I didn’t share.
- 2 teaspoons sesame oil
- 1 shallot or 2 Tablespoons white onion, finely diced
- 1 Tablespoon fresh ginger, minced (or 1 teaspoon dried ground ginger)
- 1 medium carrot (about ½ cup), diced in ¼ inch pieces
- ½ cup (about 2 large) mushrooms, in ¼ inch slices
- 1 cup roughly chopped kale
- 1 cup leftover white rice
- 2 teaspoons mirin
- 1 ½ teaspoons soy sauce or Tamari
- 1 teaspoon sesame seeds
- In a large skillet or wok, bring sesame oil to medium heat. Add the diced shallot and sauté for 2 minutes, until translucent but not browned. Add the ginger and sauté 1 minute.
- Add carrot and mushrooms and sautée for 5 minutes. Add the kale and cook for another 3-5 minutes. If the pan is too dry, add more oil a little at a time.
- Add rice and stir. Let sit for 1-2 minutes so that it browns, then stir and let sit again for 1-2 minutes, repeating until rice is browned.
- Add mirin, soy sauce, and sesame seeds, and stir.
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.