What are your cooking habits like? For me, during the week I need dishes that are easy to pull together, and bonus points if my almost 4 year old can help scrub or chop some root vegetables. Dishes that can extend into another meal are always a plus. Enter fried rice. Did you know the secret to fried rice is using cold rice? Fresh cooked rice will turn into a sticky mess (trust me on this). Next time you’re cooking rice (I like brown, but any variety will do) add an extra cup or two to the pot and make fried rice the next day. If you decide to make fried rice on a whim, quick cool it in the freezer before tossing in your wok.
The best thing about this week-night friendly meal is you can use a variety of CSA veggies to make it. Cut anything you can into a small dice. During the winter, carrot, celeriac, turnip, radish. In the summer months include summer squash, spinach, kohlrabi, scallions, and japanese eggplant. Quickly cook the veggies over high heat with a dash of soy sauce before adding the rice, when the rice is combined and heated through, push it aside and scramble the eggs. Toss everything together.
Season the finished dish with lime juice, soy sauce, and chili sauce. Bring the soy sauce and chili sauce to the table for serving.
Cabbage Fried Rice
4 cups cabbage, finely sliced
4 cups cold cooked rice
2 cups diced or julienned mixed vegetables
2 cloves minced garlic
1 tablespoon grated ginger
4 large eggs, beaten
juice of 1 lime
2 tablespoons soy sauce, plus more
canola or other high heat oil
sriracha or chili sauce for serving
Heat the oil in a large wok or skillet. Add the vegetables and cabbage with a splash of soy sauce, and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes
Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.