I don’t know about you but I seriously crave Chinese food in the winter time. There’s nothing like a steaming bowl of spicy noodles or rice to warm you up when you don’t even want to open the door. Also, as a side note, our Chinese delivery guy doesn’t even get out of the car and bring our food to the door, he simply calls us and we walk out to his car to pick up the food! Is that just a D.C. thing or does that happen in other places?!
What I don’t love about most Chinese takeout is all of the sodium and other ingredients that the dishes are laden with. I do love when I can recycle ingredients that I’ve used for other meals to make a cohesive dish, and with a couple key asian flavors I made my own fried rice at home! This spicy veggie-tastic dish formed right in front of my eyes with the addition of some fresh grated ginger, soy sauce, and teriyaki. It’s also BYOV (bring your own veggies), and I’m convinced anything will taste good added to the saute pan. Just this weekend I made it with yellow peppers and snap peas, and it was just as delish!
- 3 c cooked riece (jasmine, basmati, wild, or anything you have on hand)
- 2 tbs extra virgin olive oil
- 1 large onion, diced
- 1 large carrot, diced
- ½ lb string beans, cut in thirds
- 3 tbs fresh grated ginger
- 2 cloves garlic, minced
- 4 tbs soy sauce
- 2 tbs teriyaki sauce
- 1 tbs crushed red pepper
- Cook your rice according to instruction.
- In a large saute pan, saute the onion, carrot, string beans and grated ginger with the olive oil for 5 minutes on medium.
- Add the garlic and cook an additional 3 minutes.
- Pour in the soy sauce, teriyaki, and crushed pepper.
- Lower the heat to medium low and let the flavors cook together for 5 minutes.
- Add the rice and coat it with the vegetable mixture, and cook an additional 5 minutes.
- Serve immediately in a bowl or on top of chicken.
This song came on my Spotify Radio yesterday and it caught my attention with it’s string intro and because it’s downright beautiful.
