16 Days of Glory: Part 2

Continuing the celebration of the 29th Olympiad, we enjoyed some veggie fried rice. As my sister put it "it's a little bit like risotto", so maybe I should have let the rice dry out some more. Nevertheless, it was a solid addition. We packed them in mini ramekins and turned out on a plate for ultimate visual appeal. So fancy!

Vegetable Fried Rice

• 2 cups rice, cooked to package directions 1 day ahead
• 1 onion, finely diced
• 1 yellow pepper, diced
• 1 handful green beans (about 1/3 lb), cut into 1" lengths
• 1/2 c. frozen corn
• 1 handful peapods, cut into 1" lengths
• 4 eggs
• 1/4 c. soy sauce
• 2 Tbsp peanut oil
• 1 Tbsp unsalted butter
• salt & pepper to taste

Make the rice 1 day ahead and refrigerate overnight. The next day, assemble the rest of the ingredients. Start by cooking the onion and 1 Tbsp peanut oil on high heat in a wok, stirring until translucent (about 10 mins). Next, add the yellow pepper and green beans, cook 2-3 mins, until the beans turn bright green. Add the corn and peapods to the wok and cook an additional 2 mins. Transfer to a bowl.

Next, crack the eggs directly in the wok and cook until they are looseley scrambled -- you want them to hold their shape, but still be wet. Add the rice, 1 Tbsp peanut oil and veggies back into the wok. Cook ~10 mins on high heat, turning frequently, until the rice is warmed through. Add the soy sauce, butter, salt & pepper and cook another 5 mins.

Serves 8 as a side dish, or 4 as a main dish.