Vegetable Fried Rice

Vegetable Fried Rice

A dish that is always popular in our house is any kind of fried rice.

I had a lot of vegetables on hand so made up a big dish of Vegetable Fried Rice with Brennan yesterday.

It was really good.

I started by heating a little sesame oil in the frying pan and chopping up some Daikon radish and garlic to cook for 3 minutes.

I used a mandolin to slice 3 carrots and cook them as well.

Then I added a pinch of salt and let the vegetables saute for a few minutes.

I like brown rice, but my family doesn't, so I cooked 1 c of white rice (it makes 3 cups of rice) and then added it to the vegetables.

I drizzled 3 Tbsp of water on top, along with soy sauce and rice wine vinegar.

I tossed it and let it cook for 10 minutes or so.



Just before moving to a serving bowl I added some chopped broccoli and let it cook for a couple of minutes.

It was good re-heated for dinner as well!

Other great ingredients could be:

**Shrimp or Chicken

**Water chesnuts

**Bamboo shoots

**Scrambled egg

**Edamame

**Scallions

**Cabbage

**Peas

Double click to print as a 5x7 recipe card.

食飯

sihk faahn

Cantonese for Bon Appetit!



Vegetarian Egg Rolls

Vegetarian Egg Rolls

Brennan checked out 5 books at the library last week, and they were all Asian and Italian cookbooks for kids. 

He loves to invent a new recipe, but I try to encourage him to modify one that's in one of his books instead. 

At the grocery store this week he picked up Egg Roll Wrappers and said that his cookbooks encouraged its young readers to improvise with 'whatever ingredients you have at your house'.  Ummm. 

That's pretty dangerous for a 10 year old headstrong chef.

I've made egg rolls over the years, so we got what we needed and made a batch yesterday.
Brennan chose the ingredients and decided on a vegetarian version.

They were really good and we'll certainly do it again.
While this recipe takes a lot of ingredients, most of them I had on hand.

We made a filling of purple cabbage, carrots, scallions, cooked Japanese rice noodles, and seasonings.

Then we rolled up the egg rolls and cooked them in olive oil over medium high heat.

We served them with sweet and sour sauce and rice and had a fantastic lunch yesterday!

We used two bunches on thin Japanese rice noodles, but you could use any kind.

source

Here is Brennan, experimenting rolling up the egg roll wrappers.
He discovered it was best to tuck in the sides as you roll so oil doesn't get into the egg rolls when you're cooking them.

Poor kid - I hadn't put all the groceries away from Jungle Jim's so he didn't have a ton of workspace.

Our egg rolls were not very spicy, but were great with sweet and sour sauce.

If you like more flavorful egg rolls, you might play with the filling, possibly adding chili pepper flakes or chili oil.

Double click to print as a 5x7 recipe card.

食飯
Sihk Faahn
(Chinese for Bon Appetit!)

Spicy Shrimp Fried Rice

Spicy Shrimp Fried Rice

One day this summer Brennan said he wanted shrimp stir fry and I thought that sounded fantastic. 
I modified a recipe from Gina's Skinny Recipes.
It was really good. 
I've added it to my growing list of week-night recipes that all 4 of us will happily eat.

I marinated the shrimp in cayenne, chili and garlic powders.
Garlic and red pepper flakes are cooked in sesame oil.
Then the shrimp is cooked in the pan.

Add scrambled eggs, brown rice, soy sauce and scallions and you've got a fantastic one dish meal!

I served it alongside steam-in-the-bag snow peas.

Double click to print the recipe card as a 5x7 card.

食飯

Sihk Faahn

(Chinese for Bon Appetit!)