Fried Rice
This is a quick and easy dinner. While the below recipe is from scratch this is a great way to reinvent leftovers. You can use other last night’s meat and vegetables. You can use any rice you like but as shown in the photos I have used black rice.
There are many varieties of black rice but I like the forbidden black rice. Some interesting facts about black rice is that it was prohibited for common consumption in ancient China, it is also rich in antioxidants and rich in dietary fibre. I also like to cook with it because it turns a beautiful purple color when cooked.
Fried Rice
2 tablespoon olive oil
1/2 teaspoon sesame seed oil
1 green pepper, chopped
1 Fresno pepper, minced
2 Serrano peppers, minced
3-4 green onions, chopped
1 cup of cabbage, shredded
1/2 cup of carrots, shredded
1 teaspoons of fresh grated ginger
1 tablespoon of fish sauce
2 tablespoon of soy sauce
3 cups of cooked rice
2 cups of cooked pheasant, use this recipe
1 tablespoon Sriracha chili hot sauce (if needed, taste first before adding)
Heat both oils up over medium heat in a wok or other heavy large saucepan then add all the peppers. Stir for a few minutes until the peppers start to soften then add the onions, cabbage, carrots and stir. Add the ginger fish and soy sauces and stir for 1 minute. Clear the center of the pan and add a little more oil then add the rice and the pheasant and continue to stir until heated through. Taste and add the Sriracha and more soy if needed.
