Lemongrass Turmeric Fried Rice

With brown crispy bits because I have a real carbon steel wok now

I'm continually on the hunt for new interesting fried rice recipes, because I have yet to make fried rice as good as I can get it in a few restaurants (Korea House and Bao Bao House, I'm looking at you). Today I was looking at a partial jar of Cambodian lemongrass paste in the fridge and thinking that I should try to use that in fried rice, but I was nervous that it might be a bad idea. After some targeting searching, I found a recipe on Plant Based Matters that does exactly this. The seasoning is just the paste, salt to taste, and fresh lime. I was empowered.

I do wish that I could find the lemongrass paste locally, since it's a little expensive to order online. This recipe, as well as the stir-fry that I bought it for, each use half of the $10 jar. Still cheaper than restaurant food, but not great. One day I'll track down lemongrass and kefir lime and galangal and try to make it myself. (Note: the Plant Based Matters recipe uses this lemongrass paste, which is cheaper than the Cambodian one I've been buying. It doesn't have all of the same ingredients, most noticeably fish sauce, but I could easily add that. I'll try working from that one next time.)

The Recipe:

3 c leftover cooked rice (I used a blend of varieties, but I think jasmine would be best)

2 cloves garlic, minced

1/4 onion, minced

other vegetables (today I used 1 carrot and 1/2 bell pepper)

1 c shelled edamame, boiled

2 eggs, scrambled

3 tb lemongrass turmeric paste

salt, to taste

1/2 lime

cilantro, for garnish

In a hot wok, saute onion/garlic/vegetables in oil (I used avocado oil) until browned and slightly softened. Season with salt.
Add rice and cook until heated through and slightly browned
Add lemongrass paste and salt to taste
Fold in edamame and scrambled eggs
Just before serving, squeeze lime juice on top and garnish with cilantro

The Verdict:

Overall grade: A

Overall reason: Unique and easy

Time to prepare: 15 minutes

Husband quote: (He didn't give my any clever quotes on this one, but he liked it)

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to this recipe from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...

Adventures of a healthy-ish pseudo-foodie

Search This Blog