Tuesday, January 4, 2011

Vegetable Fried Rice: Easy and Delicious

"Eggs are one of the world's favorite and most versatile foods: healthy, convenient, and infinitely adaptable to every meal of the day."

Such is the start of Terry Golson's Farmstead Egg Cookbook. And that's only inside the cover. So much more than just a simple cookbook featuring over five dozen recipes using fresh, farmstead eggs, Golson weaves captivating photos and information about raising backyard hens into this delightful, little package of good eats.

Vegetable Fried Rice is just one of many delicious recipes you will find in her book. The addition of dry sherry, whipped into three gorgeous eggs, adds a refreshing kick to the dish.

Adding your own combination of veggies, including cabbage or mungo sprouts, and protein sources, such as pork, beef, chicken, shrimp, and/or mushrooms; this recipe is about as flexible as your imagination will allow it to be.

My daughter, being a "picky" eater, forbade the addition of mushrooms and (gasp!) chicken (she absolutely will not touch chicken meat now... wonder why), so we ate this, true vegetarian style. It was full of flavor, pure and simple with a few veggies and our farmstead eggs. I added red onion and fresh basil to our version of the dish. It was the perfect, warm, nourishing meal for a cold winter night.

I'm sharing her recipe, for your enjoyment, but I encourage you all to buy your own copy of the Farmstead Egg Cookbook, available on Amazon.com from a reseller, since it is out of print.

Vegetable Fried Rice

4 cups cooked white rice
3 large eggs
2 teaspoons dry sherry
1/4 cup scallions
1 rib celery, chopped
1/4 cup diced carrot
1/2 cup peas, fresh or thawed, if frozen
1 cup diced veggies (your choice)
3 tablespoons vegetable oil (I used toasted sesame oil - fantastic in Asian dishes)
1/4 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
1 tablespoon soy sauce (though, I used quite a bit more)

Cook rice according to directions, though Terry has a wonderful idea to use leftover rice from a Chinese restaurant, which is a bit dried out.

In a small bowl, mix the eggs and sherry until combined.

Prepare the scallions, celery, carrots, and peas, and set aside. Then prepare another bowl of cut veggies that are relatively uniform in size and shape (for ease of cooking).

Heat a wok or a large skillet over medium heat. Pour in 2 tablespoons of the oil. Add the eggs and stir constantly until scrambled and broken into lumps.

Stir in the rice and cook until the eggs and rice are evenly distributed throughout.

Increase heat, add remaining oil and add remaining veggies and meat if desired. Cook until heated through.