Friday, June 25, 2010

Tonight's Fried Rice

After a two-day hiatus, I decided to close out the work week with another Mr. Bento and get rid of some leftovers. Recipe's vague and of course proportions and ingredients can be not just tweaked but turned topsy-turvy. Love how the scapes add green bean texture and a subtle, garlicky tang to it.

  • 3 tbsp. neutral oil (peanut this time)
  • 1/2 large onion, diced
  • 1 small carrot, peeled and diced
  • 4 garlic scapes, bulbs and ends removed, chopped
  • 3-4 cups old, cold rice, de-clumpified with a fork or your hands
  • 1 tbsp. soy sauce, plus more to taste

Put a skillet or wok on medium-high heat; add the oil and wait till it makes things sizzle.

Add onion; cook, stirring, till beginning to turn translucent, about 1-2 min.

Add carrot and scapes; cook, stirring, till they begin to soften, about 3-5 minutes.

Add rice. Cook, stirring, till it's heated through. Add soy sauce and stir to mix.

Adjust seasonings, remove from heat and serve (or pack for lunch).

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