Recipe: Every­thing Stir-Fry with Fried Rice

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...

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A hearty meal showcasing some sweet springtime veggies… and just about everything else you have in the kitchen.

(serves 4 very hun­gry people)
Every­thing Stir-Fry with Fried Rice

4 chicken breast filets

2 steaks filets

3 tbsps soy sauce

2 tbsps toasted sesame oil

1 tbsp Mirin (Japan­ese rice wine)

1 tbsp peanut oil

1 bunch spring onions, sliced thin, divided into two equal piles

6 cloves gar­lic, minced

1-inch knob gin­ger, peeled and minced

1 tsp Chi­nese five-spice

2 orange or red bell pep­pers, cut in mostly chunks, but one hand­ful minced and set aside

2 bunches aspara­gus, cut into bite-sized pieces

Hand­ful fresh peas, or frozen (thawed)

1 cup bas­mati rice

3 eggs, beaten

2 tbsps peanut oil

Sprin­kle of sesame oil and soy sauce

Method

Cut the chicken and beef into bite-sized pieces and add the soy, sesame, mirin and stir well. Set aside.

Pour the first table­spoon of peanut oil in a heated wok and cook the pep­per chunks and aspara­gus, and peas, plus one pile of spring onion slices, till they are soft­ened to your lik­ing. Set aside in a bowl large enough to even­tu­ally hold all the ingre­di­ents for this dish.

Steam the bas­mati rice. Mean­while, pour the chicken and beef plus their liq­uids, and the gar­lic and gin­ger and Chi­nese 5-spice, into the hot wok and cook JUST until done. Do not over­cook! Place in the large bowl with the vegetables.

Pour the remain­ing two table­spoons of peanut oil into the wok and saute the sec­ond pile of spring onions, plus the hand­ful minced pep­per. Add the eggs and scram­ble until done. Add the steamed rice and sprin­kle on a bit of sesame oil and soy sauce, then toss all together. Pour in the chicken, beef and veg­eta­bles and toss until well-mixed.

This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.

Photo Credit: Avery Curran

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