Fried Rice - Bittman Style

It has been a while since I cooked Bittman Style. We were hungry for fried rice and so for inspiration I followed (fairly closely) Mark Bittman's Impromptu Fried Rice Recipe from his book "Food Matters".

We love fried rice and this recipe did not disappoint. Sadly I have no pictures as my camera is dead from all the lovely pictures we took at my niece's wedding. But we have all seen fried rice before right??

The first trick to fried rice is to use rice that has spent some time in the fridge - the rice kernels need to be dry.

The second trick is to have everything ready - like you are a Food Network Star - today I am channeling Bobby Flay - all cut up and ready to go so once you get started things fry not steam.

He recommends adding some meat of some sort even as small as 1/8th of a pound to give it the extra oompf that makes it marvelous. But it is optional - just not in my house - I add about 1 whole chicken breast worth of meat.

Impromptu Fried Rice

3 TBS oil - I use coconut

1 bunch scallions cut into 1" pieces

1 red bell pepper - cut into chunks 

1/2 pound green beans or asparagus cut into chunks - I used green beans

1 cup fresh or thawed frozen peas - optional - I used them

1 cup soy or mung bean sprouts - I used mung bean

1 TBS minced garlic - I used 2 cloves

1 TBS peeled and minced fresh ginger - or to taste

3-4 cups cooked brown rice - cooled in fridge

2 eggs lightly beaten - optional (well it isn't optional here)

1/2 cup sherry, white wine, stock or water (I used wine)

2TBS soy sauce - I used fish sauce because of Joe's soy allergy

1 TBS dark sesame oil

salt and pepper

1/2 cup chopped fresh cilantro leaves for garnish -  optional, we didn't use!

1. Put a TBS of oil in your large pan (I use my wok) after a minute add the scallions and red pepper and cook until soft and are beginning to brown, about 3 minutes.  Move veggies to a bowl when done.
2. Add green beans or asparagus and cook over high heat until they begin to brown - 5 min or so. Add to bowl. Now put your peas in for a minute and then transfer to the bowl. Finally (at least finally at this point) put your mung beans in and shake the skillet for a minute, or until steaming - adding them to the bowl.
3. Put remaining oil into the skillet , followed by the garlic and ginger. Just a few seconds later add the rice, a little at a time breaking up the clumps as you go. When all the rice is added make a well in the center and break the eggs into it and scramble them a bit with a spatula, stirring them into the rice.
4. Return veggies to the pan and use the spatula to fold everything until combined. Add the wine and cook, still folding, for about a minute. Add the soy sauce (fish sauce for us), sesame oil, salt and pepper to taste. Turn off heat and stir in cilantro if using. Serve!

Bittman also suggests making this with other grains - quinoa or cracked wheat, oat groats, wheat berries or barley. I think I will try one of these next time.

Results/suggestions:

• In the past I threw all the veggies in at once and then added the rice, I pushed it all to the side to scramble my eggs. I like the way this turned out better - I will be doing this one veggie at a time. 
• I added cooked chicken - after the veggies I gave them a turn in the hot pan to heat it up.
• Most of my kids like mushrooms so I will add them next time. I also won't use green beans next time, sadly my kids are not fans!
• I added rice seasoning to it also for added seaweed nutrients.
• I will be making this again - or rather using this method again, with whatever veggies and meat I have on hand.

This is my link up for Two for Tuesdays - a REAL Food Blog Hop, all about Food Love!
I am also linking this to Christy's Tuesday's Supper Club
And because it works perfectly I am linking this to I Heart Cooking Clubs - Whats in Your Lunchbox?