Veggie Fried Rice

Fried rice is among the first dishes many learn to make themselves during college (this author included). Flavorful and forgiving, this carby comfort dish lends itself easily to a variety of seasonal produce like what comes from Trefoil Gardens. The key to this dish is allowing the rice to fry plain in the hot oil for several moments before tossing it with the sauce. 

This recipe uses spring vegetables and dried shiitake mushrooms, but it can just as easily fit into any seasons’ offerings. Choose sturdy vegetables, such as summer squash, and use fresh seasonal mushrooms, which will not need to be reconstituted, when available.

Ingredients:(serves two)

• 5 cups cooked white rice 

• 4 tbsp neutral, high smoke-point oil, like canola or grape seed 

• 1 stem garlic scapes, or green onions

• ½ carrot, chopped

• 2-3 heads baby bok choy 

• ¼ cup dried shiitake mushrooms, reconstituted in water 

• 2 eggs 

For the sauce: 

• 3 tbsp soy sauce 

• 1 ½ tbsp oyster sauce 

• 1 ½ tbsp brown sugar

• ½ tbsp salt, or to taste

To finish (optional): 

• 1 tsp sesame oil

• ½ tsp rice vinegar or fresh lime juice 

*be sure to taste your sauce, and then taste your rice after you toss in the sauce, BEFORE you plate it. The amount of salt you need to add will depend on the salinity of your soy sauce, as well as whether or not the water your rice boiled in was salted.

Instructions:

1. Set broken up, washed bok choy to simmer on medium heat in a pot with about a half inch of salted water in the bottom 

2. Heat a large pan or wok on the stove over medium heat for several minutes, allowing it to heat evenly before adding oil 

3. To prepare your leftover rice before frying, take a fork and break it all up, making sure to break up any big clumps in particular. 

4. Add neutral oil to your pan, and when it begins to shimmer add the chopped garlic scates and carrot. Let these cook for about 1 minute. 

5. Add reconstituted mushrooms and cook down for another minute, reserve the liquid for a delicious sauce starter.

6. Add broken up rice, and fry in oil for about 2 minutes, tossing regularly 

7. In a small separate bowl, combine soy sauce, oyster sauce, brown sugar, and salt and stir. 

8. After rice has fried for two minutes add sauce mixture and bok choy and stir to combine. 

9. Once fried rice is combined to your liking, remove to a plate, and use the pan to scramble two eggs. If your pan is at all burnt a fresh one can be used. 

To finish the rice with some acid, add a squeeze of lime or a tiny splash of rice wine vinegar. Enjoy! 

Happy Cooking!