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    Mix and Match Fried Rice

    Source of Recipe


    List of Ingredients

    Mix and Match Fried Rice

    12 ounces long-grain white rice
    1 1/2 tablespoons sesame oil -- plus 2 teaspoons
    1/2 finely chopped onion
    2 teaspoons fresh ginger root -- pared and minced
    1 tablespoon minced garlic
    red pepper flakes -- to taste
    2 eggs -- beaten
    5 tablespoons soy sauce
    Veggies Choose 2 to 3
    1 medium zucchini -- 1/4-inch dice
    1 bell pepper -- coarsely chopped
    asparagus spears -- 1/2" thick
    1 cup broccoli -- cut into small pieces
    2 sliced green onions
    1 cup leeks -- thinly sliced
    1 cup carrots -- thin strips
    2 stalks celery -- thinly sliced
    1/2 cup unsalted peanuts -- coarsely chopped
    Protein Choose 1 -- `
    2 cups cooked chicken breasts -- 1/2-inch cubes
    2 cups cooked turkey -- 1/2-inch cubes
    2 cups cooked shrimp
    2 cups cooked ham -- diced
    1 pound tofu -- drained and cut into 1/2-inch pieces

    Cook rice according to package directions. In large skillet or wok,
    saute onion, ginger, garlic and pepper flakes in 1 1/2 tablespoons
    sesame oil. Cook over medium-high heat for 2 minutes. Add your choice
    of veggies. Cook, stirring frequently 3 to 4 minutes, until vegetables
    are just softened. Stir in your choice of protein and cook until
    heated through.

    In a separate pan, scramble eggs. Stir eggs and vegetable mixture into
    rice. Stir in soy sauce. Saute in skillet for 5 minutes more with 2
    teaspoons sesame oil; stir frequently. Serves 6.





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