Sometimes it’s fun to mix up the side dishes. I don’t know about you but during the week, mine can get a little hard to mix up. Potatoes, rice, pasta, trying some new grains. My biggest challenge is making something delicious, healthy, that everyone likes. If you are a parent, the “everyone” likes can be the hardest part.
I made this fried rice first a few weeks ago with white rice. Everyone loved it! I made it again last night with brown rice (which I preferred) and Brian was not impressed. He said “Mom, it doesn’t taste as good as before”. I said “I used some different spices”. He was not fooled. Oh well.
The leftovers heat up great and I like to do a quick lunch stir fry of chicken or shrimp with whatever veggies I have on hand and then add a half cup of the leftover fried rice to the stir fry. Will loves the leftovers for breakfast, lol.
You can easily half the recipe.
- 1 Tbsp Canola oil
- ½ Onion chopped
- 1 Carrot chopped
- 1 Cup chopped mushrooms
- 1 Tbsp chopped garlic
- 1 Tbsp chopped ginger
- 2 Eggs, cracked in a bowl and beaten.
- 1 9 oz pacakge frozen peas
- 4 Cups Cooked Brown or White Rice
- 6 Tbsp soy sauce
- 2 Tbsp mirin (can substitute sherry)
- 2 Tbsp chopped scallions
- Heat a non stick skillet to high and add the canola oil.
- Add the onions, garlic and ginger to the pan and saute for 3 minutes.
- Add the mushrooms and carrots to the skillet. Season with salt and pepper and saute for 2 minutes.
- Move the vegetebles to the side in the pan, add the eggs and scramble quickly. Once the eggs are scrambled, mix the eggs into the vegtebles.
- Add the rice, mirin and soy sauce, mix well and cook for 2 minutes. Season with salt & pepper.
- Add the peas, mix well and cook until they are heated thru, about 5 minutes.
- Add the scallions, mix well and serve.