Super Veggie Loaded Fried Rice

After being back east for 3 weeks visiting our daughter and helping to take care of the grandkids, we rested for a week. Then it was time to have the family over dinner.  There had been a couple birthdays while we were away and Canada Day celebrated right after we returned. It was time for a catch up. 

Our family prefers to do get-together meals mid-day. This practice harkens back to our Sunday dinners when I was growing up.  Earlier in the day works best for those family members who have to drive a distance. They can head home late afternoon. We still do the big sit down meal around the dining room table set with the good china. We spend serious time chatting, catching up and laughing. And stuff our faces as well.

I always start by deciding on one dish, and then build a meal around it.  Scrolling through my blog, I decided I wanted to make Huli Huli Chicken cooked on the BBQ with grilled pineapple spears.  To that I added 2 new to me dishes.  The first was a take on fried rice from a site called Cookie and Kate that was super loaded with veggies. I left out the eggs as this was a side dish not a main dish and made a few tiny changes to address my preferences. It was perfect as a side dish. I will probably up the seasonings a bit if I make it as a main dish with the scrambled eggs. 

You need a large, squared sided 5 qt pan like this one.

The second was a melon (watermelon, honeydew, cantaloupe) and cucumber salad with mint and feta. I will be sharing this recipe in another week or so, so be sure and check back.  All I added to the meal was a Mango Passionfruit Mousse dessert and Brioche Rolls, both purchased at Costco.  Everything was a hit. It was the perfect meal for a hot day! Enjoy!

= = = = 

Super Veggie Loaded Fried Rice 

Serves 8-10 as a side dish, less if it is a main dish. 

Ingredients - 

4 T                                 Avocado or vegetable oil, DIVIDED
1                                    Medium sweet onion, finely chopped
3                                    Medium carrots, peeled and finely chopped

4 oz                               Sliced mushrooms, coarsely chopped
4 C                                Veggies, cut into very small pieces. for quick cooking. 

Note - I used finely sliced snap peas, red diced pepper, finely sliced skinny spears of asparagus, finely diced 2 very small yellow zucchini, and added fresh corn kernels cut right off the cob.
1/2 tsp                            Salt, add more to taste
2 T                                 Finely minced fresh ginger
4                                     Large cloves garlic, pressed or minced
Pinch of red pepper flakes
4 C                                Cooked rice (They used brown but I used white to make the colors pop)
2 C                                Baby spinach (or other green), added the end
6                                    Green onions sliced, added at the end
2 T                                 Reduced-sodium soy sauce tamari sauce (more to taste)
2 tsp                               Toasted sesame oil

Optional -
Chili-garlic sauce or sriracha served the side so dinners can drizzle ut on if they like

4 eggs scrambled, if using as a main dish or want it a little more traditional. 

Instructions - 

This recipe comes together quickly if you have prepped everything ahead of time.  I diced all the veggies, cooked and cooled the the rice, and had last minute additions set out before I started.  You need a really big pan to make this. I used a PADERNO Canadian Signature Jumbo 5 quart Non-stick Pan I bought at Canadian Tire. The sides are square, so the cooking surface is large, and it is deep which is important at the end.  

When you have everything ready to go, place your pan over med-high heat. Reduce the temperature if things start to cook too fast or burn.  Add 1T of oil and swirl to coat.  Add the onion and carrots. Cooking stirring often until onions are translucent and carrots just tender (3-5 minutes). Add the remaining vegetables (do not add spinach and green onion) and salt. Continue cooking only stirring occasionally until the veggies are cooked through and turning golden at the edges (another 3-5 minutes or more). 

Transfer the cooked veggies into a bowl and set aside.  Put the pan back on the burner and add 1 T of oil. Swirl to coat bottom. Add the ginger, garlic and red pepper flakes. Cook, stirring contanstantly, until fragrant. About 30 seconds.  Add the rice and cook stirring occasionally until hot and turning golden at the edges, about 3-5 minutes (or more).  

Add the spinach and the green onions. Stir to combine. Add the cooked veggies (and eggs if main dish).  At this point I turned off the heat and put the lid on the pan to give the spinach a few minutes to wilt.  Then I took off the lid and sprinkled the soy sauce and sesame oil on.  Gently toss, then taste and adjust seasonings. I liked serving this in a wide, flat, serving bowl to show off the colors.  If you like you can offer chili-garlic sauce or sriracha in the side.  As this was a side dish I didn't. 

Enjoy!