To Wok, or not

It’s post-Easter, and once again I’ve got more eggs than space. Here’s a tasty way to convert 2-3 eggs into a satisfying meal along with any lingering vegetables from the fridge.  

Granted, fried rice can be a bit of a yawn, but this one will catch your attention. Bill from Woks of Rice adds a clever seasoning sauce to his rice either ahead or during the stir fry process.  More than the usual few shakes of soy sauce, his blend includes a dash of turmeric which adds color, smooths the edges, and fills in some the missing blanks.  

I have taken liberties with Bill’s recipe and streamlined it further for my own convenience and entertainment.  I’ve discovered that the Instant Pot works nicely as a makeshift wok!  By using the Sauté More setting, it rises to the occasion and supplies plenty of heat for the stir fry task. 

Fried Rice

So, grab your wok, a pan, or pot of choice. It’s critical that all prep work is done ahead since the stir fry goes very fast. The ingredient list may look long due to the many vegetable inclusions, but pick and choose as you wish. Here are 3 salient points:

  1. Attend to all advance work and gather all tools. When ready, there are few cooking steps. 
  2. Read though the recipe a couple of times so that the cooking process flows smoothly.
  3. Directions are provided for either a wok (or wide skillet) or Instant Pot.  When it’s time to remove the ‘pan from the heat’ simply grab a glove or mitt and lift pan or pot liner onto a hot plate or board standing by. If necessary, carefully wipe it out before proceeding.

Although this is a vegetable-based dish, it’s delicious with ham, shrimp or other protein added at the vegetable stage.   

Fried Rice, Wok or not 

Inspired by Vegetable Fried Rice, Woks of Life   

Ingredients
1 cup raw rice (3 cups approx., cooked white rice)
Rice Seasoning Sauce:
½ tsp sesame oil
2 tsp dark soy sauce
2 tsp light soy sauce
½ tsp salt
½ tsp turmeric
Vegetables:
¼ cup carrots, dice
½ onion, dice
¼ cup shiitake or other fresh mushrooms, dice
¼ cup green pepper (your choice) dice
¾ cup snow peas, remove strings and halve
1 green onion, chop
2 cups mung bean sprouts
2 Tbsp vegetable oil, divided, more if needed2 cup mung beans sprouts
1 clove garlic, mince
⅛ tsp white pepper
1 Tbsp white wine or water
2 eggs
¼ tsp salt
⅛ tsp white pepper
1 Tbsp white wine or water

Instructions

  1. In Advance 
    • Prepare Rice  Prepare the rice according to package directions. In Instant Pot, place 1 cup basmati rice, 1½ cups water, and ½ tsp salt in pot. Seal, bring to Pressure, cook 5-6 minutes; allow 10 minutes cool down time before releasing pressure. Cool to room temperature and break up any clumps.
    •  Seasoning Sauce and Vegetables  In a small bowl, combine sauce ingredients and set aside. Trim vegetables, cut into similar size; set aside in neat piles.
    • Eggs  Combine the eggs with salt, white pepper and water. 
  2. Heat wok to high (IP Sauté Normal) coat with 1 Tbsp oil. Pour in the eggs; scramble with spatula and when half cooked remove pan (IP liner) from heat. Use spatula to break eggs into smaller pieces and finish cooking with residual pan heat. Turn out onto holding plate.
  3. Set wok heat to medium (IP to Sauté Normal).  Add 1 Tbsp oil, onion, garlic, and carrot, stir fry for 1 minute with spatula.  Add mushrooms and pepper, stir fry 30-60 seconds. 
  4. Increase heat to high (IP to Sauté More).  Add rice and stir fry, firmly scraping bottom to prevent sticking.  After 1 minute pour the reserved seasoning sauce over the rice and stir to coat rice evenly.  Season with more white pepper and cook 2 minutes until steam rises from rice. Adjust seasoning.
  5. Add the snow peas, stir 15-30 seconds.  Return eggs to pan and mix to incorporate.  Add water or wine around perimeter of pan and stir it in.  Add the beans sprouts and scallions, cooking until sprouts begin to wilt.  Serves 4.

Cauliflower Curiosity

Like many others, I’m curious about cauliflower and where it might lead me.  Even with its sometimes strong cruciferous flavors, it has the ability to carry other flavors as well.  I suspect it can be a real workhorse if its powers are properly unleashed—especially in lieu of starches and carbs.

One evening recently I didn’t have much in the fridge except a few aging vegetables, eggs, and a partial bag of riced cauliflower.  Since fried rice is the perfect venue for using up odds and ends, it is a handy meal to have in rotation.  But, as much as I like fried rice, I rarely have extra rice sitting around.  So, why not cauliflower?

I went to town, thinking fried rice.  I whacked a little bacon off my stash in the freezer and threw it into a hot skillet.   I added a healthy combination of the usual suspects: onion, red pepper, peas and carrots… This is  a stir fry that comes together in a hurry.

The star here, of course, is the cauliflower, but with this cast of characters it blends right in with all the other flavors and is hard to identify as such.  Other good news: it does not require much oil, and lacks the greasiness that can sometimes be an issue with fried rice.  Further, it tastes surprisingly clean and is highly satisfying.

For anyone not paying attention, I can see where this would be a great way to nefariously slip veggies into the mouths of non-believers.  More good news, the cauliflower fried rice holds up very well. Should you have any ‘leftover’, it can be reheated in the microwave.

Cauliflower Fried Rice

Ingredients
4-5 cups riced cauliflower or more.  Or, a partial head of cauliflower
2 slices bacon, sliced
½ medium onion
1 clove garlic, minced
½ cup red pepper, chopped
1 cup frozen peas, carrots, and/or corn, partially defrosted
1 teaspoon sesame oil
1 tablespoon soy sauce
¼ tsp. salt and pepper
2 egg
¼ cup green onion, 1-2 green onions

Instructions

  1. Use riced cauliflower or clean and cut the cauliflower into chunks. Place in food processor and pulse to chop the cauliflower until it resembles large grains of rice.
  2. In a medium-large sauté pan sauté the bacon over medium heat until it begins to crisp. Remove and drain the bacon on toweling. Leave 2-3 teaspoons of bacon fat in pan.
  3. Increase heat to medium high heat, add the onion and toss for 1-2 mins to soften; add the minced garlic and cook until aromatic. Add the red pepper and toss lightly.
  4. Move the vegetables aside, add the sesame oil then the cauliflower. Stir fry 3-4 minutes, until tender-crisp but not soft.
  5. Lower the heat to medium, add the partially defrosted vegetables, the soy sauce, and toss until the vegetables are heated. Return the bacon to the pan.
  6. Beat the eggs with salt and pepper.
  7. Add ¾ of the green onion to the pan vegetables and move them all to one side. Pour in the beaten eggs and stir to form soft curds and then combine with the vegetables.
  8. Top with remainder of green onions and serve. Serves 3-4.