Recipe: Summer Fried Rice

I’m seeing a lot of fried rice in my future; it seems like a super-easy way to use up and enjoy vegetables. And it makes me very happy, as flavor-filled rice is one of my favorite foods.

On Sunday, I made a terrific dish almost entirely from leftovers. I started with the Fried Rice instructions in the Three Bowl Cookbook, and veered off pretty quickly since I’m no longer pretending to be a vegetarian. I’ve never been particularly creative in this way, but apart from the one red bell pepper purchased at the market, everything else came out of the fridge or cupboard:

  • 1 red bell pepper, diced
  • 1/2 bok choi, stems sliced into coins and leaves shredded
  • 4 ribs of celery, chopped fine 3
  • garlic scapes, minced
  • 1 kohlrabi, sliced thin
  • 5 scallions, chopped
  • 1/2 pint grape tomatoes, halved
  • 3/4 lb shredded beef, seasoned well
  • 1/3 cup garlic-ginger sauce
  • 3 cups prepared rice

I stir-fried the vegetables, adding the beef (leftover from tacos) to warm when they were cooked through. The bok choi leaves were tossed in to wilt and then the sauce for a gentle coating of flavor before the rice was stirred in.

The kohlrabi works like water chestnut in this context, bringing lightness and crunch. The beef was well-seasoned with Mexican spice (cumin makes me so happy); next time I’ll opt for a Thai seasoning blend, instead. And the only thing I wish I’d had on hand is lemongrass paste – it would have added another layer to a lovely combination. Next time!

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