Lenten Challenge 2013 Day 20: Does that mean we are half-way through?
March 5, 2013 1 Comment
Vegetable Fried Rice (prep time: 20 minutes)
4 servings worth of instant brown rice (we made ours with vegetable stock instead of plain water)
2 T oil of choice (sesame if you can tolerate it would be the tastiest, but we have to use corn and olive)
1 15oz bag of frozen stir-fry vegetable mix
Optional: 1 small can of water chestnuts
1 T minced garlic
1 T grated fresh ginger (use 1 t dried if you need to)
1/2 c vegetable stock (see link above)
1/2 c crushed pineapple with juices
2 eggs, lightly beaten
1 t spicy mustard (Chinese would be authentic, but Dijon is effective)
Cook brown rice according to package directions (ours was ready within 10 minutes). In a large, heavy skillet, sautee vegetables and water chestnuts in oil on high until bright green, about 5 minutes. Add garlic, ginger, vegetable stock and pineapple. Reduce heat to medium-low and cover. Let simmer for 5 minutes. Return heat to high and pour eggs over all, stirring constantly until eggs are cooked. Stir in rice and spicy mustard. Serve immediately.
I win the Worst Food Blogger Ever award: once again, we ate it before we got pictures.