This recipe pulls together faster than your family deciding where to order in from and for the food to arrive. But, what I like most about this vegetable-studded dish is that it uses up leftover or half-used vegetables that I have sitting around in my refrigerator so they don't go to waste.
As a bonus, this dish gives people perspective on how much oil is being used in foods prepared in restaurants. I've said it before and I'll say it again, they use a lot!
1 ¼ cup rice, cooked according to directions, then cooled
2 tablespoons sesame oil or avocado oil, divided
½ yellow onion, diced
½ cup grated carrots
½ cup frozen peas, thawed
½ cup frozen corn, thawed
½ cup frozen edamame, thawed
3 scallions, sliced
2 cloves garlic, finely minced
½-inch knob ginger, finely minced or grated
3 tablespoons tamari or soy sauce
1 teaspoon rice wine vinegar
1 egg (optional)
salt and pepper to taste
Make rice, let cool and refrigerate overnight. Break up rice clumps before pan-frying.
In a large wok, heat ½ tablespoon of sesame oil and onions. Cook for 2-3 minutes.
Add carrots, peas, corn, edamame, and green onionsand cook for another 1-2 minutes. Remove vegetables from wok, set aside, and wipe down pan.
Add ½ tablespoon of sesame oil and add garlic and gingeruntil fragrant, usually less than 30 seconds.
Add rice to the wok and start to toss gently.
Create a well in the rice and place remaining 1 tablespoon of sesame oil in the center. Slowly toss the rice into the well so grains are coated.
Drizzle tamari on the rice and toss until it evenly coats the rice.
If you want to incorporate egginto the dish, create a well, place a beaten egg in the center and scramble well. Toss the rice into the well and distribute the egg.
Add the vegetables back into the wok and toss. Add rice vinegar. Taste and add additional salt and pepper as desired. (Mine needed another ½ teaspoon of salt.)
Optional egg on the side: in a non-stick skillet place the scrambled egg and swirl the pan. Once the edges are cooked, flip the egg over and cook the other side. Cut the egg-crepe into thin strips and serve on top of the rice.