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I can’t call this Chinese Fried Rice, since it is cooked in the microwave and not fried, but consider this a microcooked version of that popular Chinese restaurant menu item. You can take a mix-and-match approach to the ingredients, with an aromatic of some sort (onion, scallion, garlic, shallot), leftover cooked meat, and any vegetables that are quick-cooking and on hand. My favorites in this dish are napa cabbage, spinach, bok choy, mushrooms, celery, zucchini, green peas, water chestnuts, and carrots. Less is more here; choose just a few ingredients to mix with the rice, and all additions should be shredded, finely chopped, finely sliced, or julienned. Your seasoning can be as plain as a splash of soy sauce or fish sauce, or you can get a little fancier with bottled condiments such as toasted sesame oil, or hoisin sauce. You can cook the rice right before making this recipe, but I love to use leftover rice.
3 tablespoons untoasted sesame oil
2 fresh mushrooms, sliced
1/2 cup thin-cut strips of cooked sausage
3 cups cold cooked long-grain rice, such as white or brown jasmine, converted, or basmati
3/4 to 1 mixed green vegetables, such as finely shredded baby bok choy, spinach and peas
1/4 cup minced scallions (white part and a few inches of green)
2 tablespoons low-sodium chicken broth or water
2 to 3 tablespoons low-sodium soy sauce or tamari
Place the oil, mushrooms and sausage in the casserole dish. Microcook on high, covered, for two minutes.
Add the rice, mixed vegetables, and scallions; stir to distribute the vegetables and break up any clumps of rice. Drizzle with the broth and soy sauce.
Cover and microcook on high for four to five minutes, stirring at the two-minute mark, until the rice is really hot and the vegetables are cooked. Serve immediately.
© 2010 Quarto Publishing Group USA Inc. Text © 2010 Beth Hensperger Buy the book on Amazon.
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