This is a take on fried rice ... and is what happens when I plan a perfectly good menu before I check the cupboard. I always, always have rice on hand. Long grain brown rice, short grain brown rice, mixed rice with red rice, and wild rice. Not last night! I had less than a tablespoon of any kind of rice, and had fried rice on the brain. So, here's a new version. I made this with a pleasant mixture of grains - Israeli couscous, orzo, baby garbanzo beans, and red quinoa. While this mixture would be easy to make on your own, I confess that I bought it that way from Trader Joe's - it's called their Harvest Grains Blend. I cooked this up while I was cutting and sauteing the veggies for the fried rice (or grains, as the case may be). It was just as delicious as fried rice ... with a twist!
Ingredients:
3/4 cup chicken stock
3/4 cup Harvest Grains Blend (or your own blend, or rice)
1 tsp olive oil
1 egg, beaten with 1 tsp water
1/2 cup vertically sliced onion
8 asparagus stalks, sliced diagonally into 1 inch pieces
1/2 cup vertically sliced red pepper
1/2 tsp minced garlic
1/2 tsp chopped ginger
1/2 cup chicken stock
2 Tbs hoisin sauce
1 Tbs low sodium soy sauce
1 tsp sesame oil
Directions: Bring stock to boil, add grains or rice, cover and cook until tender, about 10 minutes for grains and 20 minutes for rice. Heat olive oil in saute pan, add egg and cook until set, about 1 minute. Remove from pan, roll, and cut into square pieces. Add onion and peppers to pan, and cook until onion is translucent, about 4 minutes. Add asparagus, garlic, and ginger and cook an additional minute. Add cooked grains or rice to pan and stir. Add chicken stock to pan to pick up any brown bits that are on the bottom of the pan, then add hoisin sauce, soy sauce, and sesame oil for flavoring. Return the chopped, cooked egg to the pan, and stir to mix.
Serves 2
Stealthy Cooking Tip: This fried grain dish has lots of vegetables. They certainly don't hide, but they do have a delicious taste with all of the Asian flavorings. Feel free to change them out with your favorites - small corn, broccoli, mushrooms - whatever strikes your fancy. You could also add a boneless, skinless chicken breast, or shrimp, to make this a one dish meal.
Ingredients:
3/4 cup chicken stock
3/4 cup Harvest Grains Blend (or your own blend, or rice)
1 tsp olive oil
1 egg, beaten with 1 tsp water
1/2 cup vertically sliced onion
8 asparagus stalks, sliced diagonally into 1 inch pieces
1/2 cup vertically sliced red pepper
1/2 tsp minced garlic
1/2 tsp chopped ginger
1/2 cup chicken stock
2 Tbs hoisin sauce
1 Tbs low sodium soy sauce
1 tsp sesame oil
Directions: Bring stock to boil, add grains or rice, cover and cook until tender, about 10 minutes for grains and 20 minutes for rice. Heat olive oil in saute pan, add egg and cook until set, about 1 minute. Remove from pan, roll, and cut into square pieces. Add onion and peppers to pan, and cook until onion is translucent, about 4 minutes. Add asparagus, garlic, and ginger and cook an additional minute. Add cooked grains or rice to pan and stir. Add chicken stock to pan to pick up any brown bits that are on the bottom of the pan, then add hoisin sauce, soy sauce, and sesame oil for flavoring. Return the chopped, cooked egg to the pan, and stir to mix.
Serves 2
Stealthy Cooking Tip: This fried grain dish has lots of vegetables. They certainly don't hide, but they do have a delicious taste with all of the Asian flavorings. Feel free to change them out with your favorites - small corn, broccoli, mushrooms - whatever strikes your fancy. You could also add a boneless, skinless chicken breast, or shrimp, to make this a one dish meal.
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