I love Chinese food, but it is one of the few ethnic foods that is very hard to get right at home-although there are some kits on the grocery shelves to make it a bit better. This summer we've come to enjoy fried rice. I make as big of a batch of rice as I can in my kettle and freeze portions to pull out and use for this recipe later.
It's a quick one pan meal (if you have a wok or a really big skillet) that is a great way to re-purpose bits of other meals that are hanging around. You can modify the vegetables and seasonings to fit what is coming in from your garden or your personal tastes. (I'd have a nifty picture -but we were too busy getting dinner on the table - next time!)
3 cups Cooked Rice
2 cups Shredded Carrots
2 cups chopped Vegetables (this batch is Broccoli and green beans)
2 Tablespoons Sesame Oil
2 Tablespoons Grated Ginger
1 Tablespoon Minced Garlic
1/3 cup Soy Sauce
1/2 pound lean Pork or Chicken (optional)
1. Heat oil in large skillet. Add ginger and garlic and sautee for about two minutes. Add soy sauce and cook until mixture is simmering.
2. Add meat to skillet and cook until meat is done all the way through.
2. Add carrots and broccoli and cook until almost tender.
3. Push meat and veggies to the edge of the pan and crack the egg into the center of the pan and scramble it. Once the egg is cooked mix it in with the meat and vegetables.
4. Add rice, mix thoroughly and cover until rice is heated. Serve alone or with your favorite egg rolls!