Wok This Way: MacGyvering Veggie Fried Rice With Egg

One of the greatest things about getting into wok-based cooking is that, once you buy many of the key ingredients, you’ve already got a lot of the basics to make future dishes. That’s a nice bonus because sometimes things happen and you either have to completely scrap a meal or can’t get to the grocery store and just have to work with what you’ve got. A few times now I’ve turned to my copy of Stir-Frying To The Sky’s Edge and the recipe for Peppery Vegetarian Rice (page 256) and used that as a basis for dinners that have turned out pretty good. The basic idea of this recipe is that you cook a few eggs in your wok, put them aside and then cook up some carrots and other vegetables before mixing in the rice, a few other key ingredients and then have yourself a nice dinner. Luckily, I’ve always got carrots on hand, so this is usually a pretty easy one to put together. The real beauty of this recipe is that you could pretty much use whatever veggies you happen to have on hand and, as long as you’ve got some rice, wind up with a pretty tasty dish.

Advertisements

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s