END-OF-THE-WEEK FRIED RICE

The half-Chinese in me always knew I could make really great fried rice.  Yet, when I made fried rice, the rice would either be too wet or gummy, or too greasy.  Finally, after years of trying, I figured out a way to make delicious fried rice where the rice pellets don't stick together and the dish is not greasy.

AND..... you can use whatever leftover vegetables you have in your refrigerator at the end of the week.  It's also one of those easy dishes where you don't need to measure everything.  It doesn't matter if you have too much rice or too many vegetables; it still tastes great.  A delicious, filling comfort food for all.  My husband, who has always preferred white rice, says this is the best fried rice he's ever eaten, and it's made with brown rice.

This dish uses about 3 - 6 cups of cooked leftover brown rice. But don't be afraid of using whatever you have leftover and just adjust the vegetables and sauce to what you have on hand.

UNGUMMY, UNGREASY FRIED RICE:

In a large wok or pan, scramble eggs (I use 3-5 eggs depending on how many people are eating over).  When just done, break apart into pieces and set aside on plate or bowl.  Saute cubes of tofu, if using, with a little soy sauce until browned, about 5 minutes.  Set aside with eggs.

Using the same pan, saute a medium diced onion in 1 tablespoon of oil until just translucent.  Then add chopped or sliced vegetables (broccoli, bell peppers, mushrooms, asparagus etc) until just tender, but try not to overcook.  Set aside separate from eggs.

Using the same wok, now empty and quickly wiped clean, heat 3 tablespoons of olive or canola oil on medium-high.  When you see wisps of smoke coming from the pan, quickly add the leftover rice.  Coat the rice with the oil in the pan for about a minute or two, then slowly add about a cup of vegetable stock until absorbed.  If you don't have stock, no need to add anything.  Next, add frozen peas (if using), then add the sauteed vegetables and combine for another minute.  Add the tofu and eggs and stir fry for another minute.  Turn down heat to low.

For the sauce, use about 1/3 cup soy sauce, 2 tablespoons rice or regular vinegar, 1 teaspoon sugar (optional), 2 tablespoons sesame oil and 1 teaspoon of ginger (optional).  You can also put in my secret ingredient, about 1 teaspoon of Miso.  Whisk before putting on your fried rice.  Adjust seasoning depending on how much fried rice you have.  Stir to combine and serve immediately.  Have some hot sauce on hand for those who like it spicy.

Enjoy!