by Grace Young
This is one of the easiest stir-fries so far that we have made. It uses few ingredients which means short prep time and easy cleanup. It takes even less time if you use leftover rice.
It is known (after reading SFTTSE) that for great fried rice, you use day-old, cold rice so your finished dish does not come out gummy and clumped together. However, this recipe goes against that advice. It uses fresh, hot, basmati rice (I made it ahead and used cold). Basmati rice is drier and less sticky than your typical long-grained rice, so it can be used immediately.
This is not your typical fried rice, at least not what I am used to having. It has no pork (hence vegetarian in the title), peas, or egg. The recipe calls for green onion, carrot, and green beans. I also added some edamame for protein since I was serving this as our main meal and not as a side dish. You toss the rice and vegetables with a mixture of soy sauce, ketchup and chili garlic sauce - this adds a bit of a punch.
At first bite, I thought - eh, it's OK. However this grew on me before I finished the bowl and it is actually quite tasty. Hubby said a couple of times while he was chowing down, "this has some heat to it" and it does. He was also very proud of himself for finishing the whole bowl using chopsticks - something he has been trying hard to accomplish. Good job hon!
Really, the only Indian influence in this dish is the basmati rice and maybe the heat level.
Next time, and I will make fried rice again for it is one of Andy's favorite Chinese dishes - I will not use the edamame or the green beans. I did not care for them - I'll add peas and maybe even some egg.
Success meter (1-3): 3
One of the rules of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 265 in Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.