Versatile and abundant rice! There are more than 40,000 varieties of cultivated #rice (the grass species Oryza sativa) said to exist. But the exact figure is uncertain. Over 90,000 samples of cultivated rice and wild species are stored at the International Rice Gene Bank and these are used by researchers all over the world. (Source: riceassociation.org.uk) I want to see this rice bank!
Fried rice becomes the main dish at our dinner table. Here’s a simple recipe that is a crowd pleaser for the veggie lover and meat eaters.
Ingredients:
2 cups basmati rice, yields about 4-5 cups cooked
2 cups small broccoli florets
1 cup diced purple cabbage
1 small white or yellow onion, diced
2 cups frozen peas
2 cups carrot, diced
2 celery stalks, small dice
2 cloves garlic, minced
2 stalks green onion, thinly sliced
2 tablespoons sesame seed oil
2 tablespoons vegetable oil
1 teaspoon white pepper
1/4 cup soy sauce
Directions:
1. Use a rice cooker to prepare basmati rice. Usually, I prefer day old rice, but you can use same day rice of you forget to cook ahead.
2. Using a large wok, heat 2 tablespoons of vegetable oil on medium-high heat.
3. Saute onion, celery, carrot for 5 minutes.
4. Add garlic, cabbage, broccoli and 1 tablespoon of sesame seed oil. Saute for 4-5 minutes or until cabbage is soft.
5. Add basmati rice and the frozen peas.
6. Add 1 tablespoon sesame seed oil, soy sauce and white pepper, toss to coat.
7. Put lid on wok, turn down heat to low and allow rice and peas to warm through about 4-5 minutes.
8. Through the entire cooking time, keep tossing the mixture as it will burn and stick to bottom of the wok.
Serve immediately with green onion for garnish. We love it with veggie dumplings on the side.
Optional sauces to add spice at the table: hoisin, mae ploy, sriracha, sambal.
I’ll see you at the table!
