I recently had to throw dinner together after a particularly busy day with no preparation at all. All I had to start with was some leftover rice, so I grabbed a few cookbooks and searched for fried rice recipes, and came up with this one from “The Best of Vietnamese and Thai Cooking” by Mai Pham. I added mushrooms I’d sautéed and used edamame instead of peas. Nosing around the freezer, I found six lonely little shrimp and popped them in hot water, then chopped them into pieces, just for the flavor. Also, my bottle of fish sauce was sorely out of date, so down the drain it went, and I added soy sauce instead (and omitted the added salt in the recipe). That’s all to say that this is a forgiving recipe that you can play around with and use what you have on hand.
It ended up being a big hit for adults and kid alike. I think my 5-year-old liked the salty/sweetness imparted by ketchup and soy sauce. Oh, and butter. She loves butter. I’d love to hear what you’ve thrown together when your back is against the wall at dinnertime. Do you have a goulash or other mixed-up recipe that you can adapt to whatever you have in the house? Please share!
Stir-Fried Jasmine Rice
3 Tablespoons butter
2 Tablespoons chopped yellow onion
4 Tablespoons ketchup
1/2 Tablespoon fish sauce
1/2 teaspoon salt
2 teaspoons sugar
5 cups cooked rice, preferably jasmine
1 cup frozen peas, thawed
Heat the butter in a wok or nonstick fry pan until bubbly hot. Add the onion and sauté until soft. Add the ketchup, fish sauce, salt and sugar. Simmer until sauce is slightly reduced, about 2 minutes. Add the rice and, using a wooden spoon or spatula, stir-fry until rice is hot, 5-6 minutes. Add the peas and toss until hot
I hope you enjoy it!