Vegetable Fried Rice

August 6, 2010

Is anyone else experiencing a cooking low right now? I’m feeling uninspired and I blame it on the current season. Just weeks ago I was still giddy over garden goodness and content with fresh salads, light vinaigrettes combined with the occasional grilling.

The grilling is still interesting, and for that matter I could bake and bake, but I am stumped for main courses to cook. Nothing sounds good at all.

While part of me is saying – it’s still summer, enjoy fresh and light meals, another tiny voice which grows by the day is saying – fall is right around the corner. I think about pumpkin, casseroles, stews and dumplings, and then I realize it is still much too hot for all that heavy food. As a result, I got nothing.

How will I combat this problem? Well, I’ve decided that I will devote much of the month of August to making other people’s recipes. I’ve been pulling out the cookbooks and revisiting all the great food blogger recipes I have bookmarked.

Otherwise I’m going to try to combine the two seasons – light and summery with filling and comforting. That is how I decided on Vegetable Fried Rice.

My mom made the best fried rice when I was growing up. I’ve made it myself before, but after enjoying it last week I have no idea why I don’t make it more often.

I used a variety of vegetables from our garden and tossed in some shiitake mushrooms. (Those came from Indiana.) The eggs are from friend nearby who has her own chickens and runs a small sustainable homestead at Wonder of Life Farm.

The rice is white. Why? Well, because I love white rice. I eat plenty of whole grains on a regular basis so I have no issues with including white rice from time to time. Brown rice has its place, and feel free to substitute it here, but when traveling all around Southeast Asia I rarely saw it eaten. White rice is more traditional to me so that is what I stick with.

This dish didn’t pull me out of my cooking blahs completely, but I think it was a good start. Now I’m off to check out some more cookbooks, two of which I hope to review for you next week.

Vegetable Fried Rice

1 tbsp olive oil
2 cloves garlic, minced
1 small candy onion, diced
½ cup shiitake mushrooms, chopped
1 small zucchini, diced
1 red bell pepper, chopped
½ orange bell pepper, chopped
2 Anaheim peppers, sliced
3 cups cold, day old rice
2 eggs
3 tbsp tamari

In a large, deep skillet heat the oil and add the garlic and onion. Cook for 1 to 2 minutes. Add the mushrooms and zucchini and cook about 2 minutes more. Finally add the peppers and continue to cook until all vegetables are tender.

Add the rice and stir to incorporate, heating the it through. Push all of the ingredients to one side of the pan and add the two eggs to the empty side of the skillet.

Break the yolks with your spatula and allow the eggs to cook for 30 to 60 seconds. Once they are almost cooked through, stir them into the rest of the rice, distributing the egg evenly.

Stir in the tamari and you are ready to serve. Add salt and pepper to taste if you desire. I find the tamari is enough for me. Serves about 4.

You Might Also Like

  • Indonesia-Eats August 6, 2010 at 9:29 am

    Yay! Anaheim peppers. like it!

  • emily (a nutritionist eats) August 6, 2010 at 10:10 am

    I really can’t admit to it, living in MN and all, but I’m kind of ready for fall too! I keep thinking about sweaters, boots and squash!

  • Michelle @ Find Your Balance August 6, 2010 at 11:27 am

    I’m kinda blah about cooking lately too. I think I get like this every summer though, especially now when I start thinking how nice fall would be…

  • kat August 6, 2010 at 1:33 pm

    I am feeling exactly the same way & I think its because its been so hot & humid. Last thing I feel like doing is cooking.

  • MelindaRD August 6, 2010 at 2:58 pm

    Veggie fried rice is a great dish. You get veggies and a grain. Looks great.

  • Joanne August 7, 2010 at 5:07 am

    I’m with you. There is a time and a place for everything, even fried rice! I love how packed with veggies this is!

  • Debinhawaii August 7, 2010 at 3:05 pm

    Living in a warm climate year round I go through the cooking blahs a lot. 😉 I find a lot of inspiration in Asian flavors and ingredients and find them to work all year round. Your rice loks delicious–loving all the veggies in it!

  • Debinhawaii August 7, 2010 at 3:05 pm

    Living in a warm climate year round I go through the cooking blahs a lot. 😉 I find a lot of inspiration in Asian flavors and ingredients and find them to work all year round. Your rice looks delicious–loving all the veggies in it!

  • Tangled Noodle August 7, 2010 at 8:52 pm

    I hit those cooking brick walls quite often! But there’s always something that will spark creativity again. I’m loving this fried rice – it’s pretty much a complete meal on its own. I personally love all manner of rice, but white is always my first choice as the base for a meal. My mother goes even further: she was quite perturbed when I served her Basmati instead of jasmine. I had to run to the store and pick up the correct kind . . .

  • Anna August 8, 2010 at 1:06 pm

    I love fried rice, this vegetarian version is lovely. looks great.

  • Lori August 8, 2010 at 3:40 pm

    Indonesia-Eats – I love using Anaheims! We grew them in our gardent this year.

    Emily – Oh those are the three things on my mind too!

    Michelle – Yeah, it seems to be a tough season to stay motivated.

    kat – That is exactly how I’ve been.

    Melinda – Thanks!

    Joanne – Thanks!

    Deb – I felt that way in Brazil. I really like the changing seasons, but the tropical fruits and beaches can sometimes make up for it. 😉 I love all your Asian creations!

    TN – I love that! I’m limited on my ability to distinguish rice types, but getting better.

    Anna – Thanks!

  • OysterCulture August 8, 2010 at 7:26 pm

    Fried rice that is on the restrained side in terms of the oil is one of my go to meals, quick, easy, and just darn tasty. Your version sounds like just the ting.

  • Want to create beautiful food and product photos that you can't wait to share?!
    Discover your style, control the light, and shoot using the tool you know how to use (yes, your phone included). Learn about free resources, Live Q&As with Lori, and online courses you can take from anywhere in the world!
    We respect your privacy. Unsubscribe at any time.