Published in The Sanford Herald on January 16, 2013
Have you ever had the sort of week where you seem two steps
behind yourself,
and find your eating routine to be devouring whatever happens to
come out of
a fast food bag? We’ve
all been there. It is so easy to satisfy
our need for
convenience instead of our need for
actual food. After all, we’re busy
people, and taking time to cook can sometimes seem like a luxury. This lil’ preacher is about to sound a little
preachy, y’all (bear with me): cooking isn’t a luxury. Eating healthy, homemade food is important! It feeds our bodies and our spirits. Even on the busiest of weeks, it keeps us
grounded and energized. Which is why I
love to cook this delicious, fragrant fried rice, chock full of healthy
vegetables and interesting flavor combinations, like crushed red pepper flake
and cumin, and high in protein from eggs and beans. So, next time you tire of seeing the inside
of a greasy bag, or are craving something different and unique to throw into
your dinner routine, give this light and easy dinner a try!
Fragrant Fried Rice
Serves 4.
Ingredients:
1 cup jasmine or basmati rice
¼ cup vegetable oil (olive oil is too strongly flavored for
this)
4 eggs, beaten
salt and pepper
2 green onions, thinly sliced
1 small onion, thinly sliced
½ red bell pepper, thinly sliced (seeing a pattern here?)
3 carrots, peeled and diced
2 cloves garlic, chopped
1 15.5 oz. can white beans (such as Great Northern), drained and
rinsed
½ cup frozen peas
2 tsp. ground cumin
½ tsp. crushed red pepper flake
4 T soy sauce
chopped cilantro, for garnish
Add rice and an equal amount of water (1 cup) to a small
saucepan with a tight-fitting lid. Cook,
covered, on medium-low heat, about 20 minutes.
Fluff with a fork. Meanwhile, in
a large nonstick skillet, heat 1 T of the oil over medium-high heat. Season eggs with salt and pepper and cook, in
one sheet if possible, flipping once nearly set, and cooking on other side a
couple of more minutes. If this sounds a
bit too involved, feel free to just scramble them as usual. Roll and slice if in a sheet, and set
aside. Return skillet to the heat with 1
T of oil and crushed red pepper flake and sauté onions and carrots until nearly
tender, about 8 minutes. Add red pepper,
green onions and garlic and cook another 5 minutes, stirring often so the
garlic doesn’t burn. Add frozen peas and
canned beans and cook until heated through, just a few minutes. Set aside vegetable mixture and return
skillet to the heat a third time. Heat
remaining oil with the cumin, stirring until fragrant, on medium-high
heat. Add rice and cook, pressing down
to fit the pan and crisp the bottom, 5 minutes.
Add soy sauce and break up rice.
Add egg and vegetable mixture, tossing well to combine and heat
through. Add green onions and cilantro
to garnish, if desired. If you abhor
cilantro, sweet basil works well, too.
You will now have a heaping skillet full of fried rice goodness. Add more soy sauce to taste, and grab some
chopsticks and enjoy. Who am I
kidding? A fork works just fine.