I apologize for the delay. I’m changing my posting days to Mondays. And also, my husband and I were recently leading 150 youth at camp.
There’s this game my husband and I play at various times. One main time is when we’re about to go out of town. It’s called: Use only the ingredients on hand and make it work! This often leads to culinary genius! But a lot of times it leads to stir fry. We love Asian flavors, and we can basically whip up stir fry any day of the week at our house. I always keep rice, sesame seeds, and various Asian spices and oils in the pantry, and there’s always some teriyaki and soy sauce in the fridge – though lately I’ve switched to Braggs Liquid Aminos which is much healthier than soy sauce, and I pleasantly have not noticed the difference. No complaints here! The beautiful thing about stir fry is that the veggies you include can be whatever you’d like, so use whatever you have.
2C rice, cooked and chilled I used brown rice
1 egg, optional
1 small zucchini
1/2 bell pepper
1T of butter or margarine or sesame oil
2T Bragg’s or low sodium soy sauce
1-2T sesame seeds
I’m not gonna lie. I don’t remember if I read this somewhere, heard it on a cooking show, or if I straight up asked the hibachi chef one day, but I found out that Japanese hibachi grill restaurants make fried rice with cooked, chilled rice. It apparently cooks better, takes on the flavor better, and doesn’t become mushy in this state. So I cooked my rice the night before – gasp – in a rice cooker. Hey, I’m human, too. I chilled the rice in a covered container in the fridge over night.
Then, everything is pretty simple. Chop all your veggies in about bite size portions. I like to switch up the shapes, so diced onion, pulled apart stems of broccoli, matchstick zucchini, chopped carrots, sliced mushrooms, etc.
Once all the vegetables are prepared, I heated my wok with a small bit of sesame oil inside. Cooking in order of the hibachi restaurant, I started by scrambling the egg,
then added the rest of the sesame oil (or butter if you choose) and the chilled rice on top.
Once the rice begins to cook, add the Bragg’s or soy sauce to taste.
Once it was cooked through, I set aside the rice mixture
and cooked the vegetables, starting with the thicker, or longer cooking ones first. I sautéed the garlic and onions together, then added the broccoli. If you’re using carrots or mini corn this would be a great time to throw it in. I added a bit more sauce as the liquid was either cooking in or evaporating. (Look at the steam!)
Next zucchini, and peppers, and whatever else you’d like.
Once all the vegetables are cooked through, add the rice back in and a little more sauce if you’d like.
Top with sesame seed and serve. I actually have genuine wooden chopsticks that I received as a souvenir after my mom had a trip to China. Thanks, Mom!!!