9

Market Vegetable Fried Rice [and H+W Hangout!]

Market Vegetable Fried Rice

Market Vegetable Fried Rice

One of the most difficult but most rewarding skills to learn in the kitchen is the art of adapting. How do I take a recipe and adapt it to fit the produce I have in my refrigerator, or what is seasonal in my area?

Good question. It took us a long time to start to learn this skill. The hard part is, there is no simple answer. We could give you a list of “rules” (pair this with that, this could be a stand in for that), but they don’t mean a lot out of context. We’ve found the best way to learn is “just do it” — after lots of experimenting, you start to learn flavors, cook times, substitutions, and so forth (unless those of you who have been to culinary school have other secrets — we’d love to know!).

A comforting thing is that with fried rice, almost anything goes. We created this recipe specifically to fit vegetables we found at the Indy Winter Farmer’s Market (bok choy and carrots from Harvestland Farm and turnips from Full Hand Farm), but you can adapt this to whatever is seasonal in your area or happens to be in your refrigerator. Day old rice works best here, so make sure to cook some up beforehand. We adapted a recipe from our Green Mango Cafe cookbook to fit our needs (and, an exciting announcement on that tomorrow).

Speaking of announcements, here’s one for today:

Want To (e)Hang Out?

What are you doing next Saturday, March 9 at 4:30 pm, EST? To celebrate our first month of Healthy  + Whole, we are teaming up with our friend Erin from Naturally Ella to have a live video Q+A (Google Hangout) to answer all your questions about cooking and eating whole foods (or food blogging / photography, if you wish). We’ll send more information shortly, but please — let us know if you are interested! To start, you can follow us on Google Plus by clicking here.

Market Vegetable Fried Rice
 
by:
Makes: 3 to 4
What You Need
  • ½ yellow onion
  • 1 large garlic clove
  • 3 carrots
  • 2 turnips
  • ¼ small cabbage
  • 4 small bok choy heads
  • 3 tablespoons sesame oil
  • 2 eggs
  • ½ cup frozen peas
  • 4 cups cooked brown rice, at least one day old
  • 2 tablespoons soy sauce
  • 1 teaspoon kosher salt
  • Black pepper
What To Do
  1. Dice the onion, and mince the garlic. Peel the carrots and turnips, then dice them. Shred the cabbage. Chop off the bottoms of the bok choy, then thinly slice (chiffonade) the leaves.
  2. In a large skillet or wok, heat 2 tablespoons sesame oil. Saute the carrots, onion, and turnips 2 minutes. Add the bok choy and cabbage and saute for 2 minutes. Add the 2 eggs and scramble them in for 1 minute. Add the garlic, ½ cup peas, 4 cups rice, 2 tablespoons soy sauce, ½ to 1 tablespoon additional sesame oil, 1 teaspoon kosher salt, and fresh ground pepper. Heat, stirring, until all rice is coated. Serve hot.
 

Share this recipe!

Print Friendly

Comments 9

  1. Jess

    Fried rice (or sometimes quinoa) is a staple in our kitchen. It’s so true that it’s one of the best ways I’ve found for using up lots of vegetables just throwing a few things together at the last minute. I’ll be sad to miss the hangout this weekend (time difference being what it is), but sounds like a lot of fun!

    1. Post
      Author
  2. Courtney Jones

    Funny! On the weekend I had a craving for fried rice. This looks great! Thank you for the great recipe. I have some veggies to use up in the fridge :)

  3. sandra

    I have a real hard time adapting recipes to fit what I have. I try it all the time but most of the time it doesn’t work out. I suppose I just need to give it more attention/practice and some day I will be able to whip anything up and have it taste great.

    1. Post
      Author
      Sonja

      Yes, we have found that adapting recipes takes practice, practice, practice! And several failures no matter how experienced you are. But it gets easier the more you do it! Good luck giving it a try — and fried rice is a good place to start!

  4. Lindsey @ Pas de Deux

    I have a meeting on Sunday afternoon, but otherwise I would TOTALLY join you for the eHang out. I was given a terrific book, Culinary Artistry, as a wedding gift by a family friend who had just completed culinary school. It has a whole section on good ingredient/flavor pairings–it’s a great reference tool!

    1. Post
      Author
      Sonja

      Maybe next time on the hangout! Culinary Artistry sounds like a great resource! We’ll have to check that out.

Leave a Reply

Your email address will not be published.