Vegetable Fried Rice
For 4 servings, you will need:
3 cups of cold/leftover rice *please see note below
4 T butter
1 cup diced carrot
1 cup diced celery
1 cup frozen corn kernels
1 cup frozen peas
1/4 cup soy sauce or Tamari
Melt 2 T butter in a non-stick skillet and add carrots and celery. Cook until slightly softened, about 5 minutes.
Add frozen corn and peas, continue to cook for a minute or two.
Add rice and gently mix all ingredients together until well-blended, keeping over medium-low heat. Add soy sauce and continue to gently toss the rice to allow the soy sauce to color all of the rice.
Add 2 T butter and stir until melted.
Tonight I served this with some sauteed salmon, simply seasoned with salt and pepper. (How's that for alliteration?)
Here's our dinner:
And how about a cost analysis for the fried rice?
Rice - $ .56
4 carrots - $ . 20
3 stalks celery - $ .25
1 cup corn - $ .33
1 cup peas - $ .33
4 T butter - $ .24
1/4 cup tamari - $ .48
$2.39 for the whole recipe, or $ .60 per serving!
I purchased 4 frozen salmon fillets for $3.99, so each is only a dollar, bringing the cost per serving to $1.60. You can't beat a price like that!
*About the rice-- 3 cups is typically the yield if you start with one cup of dry rice. You can use any type of rice you like--long grain, brown, etc. I use Jasmine rice when I make this meal because I love the taste and texture of it. In fact, it's the only white rice I like to use. Cold rice is important for this recipe because if you use freshly made/warm rice, it is still pretty glutinous and can lead to sticky/gummy fried rice (yuck!) so this recipe is a great way to use leftover rice.