Thursday’s Dish: Stir-Fried Jasmine Rice

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 Also, my bottle of fish sauce was sorely out of date, so down the drain it went, and I added soy sauce instead (and omitted the added salt in the recipe).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
Advertisement1/2 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!

Shannon

3 Comments on Thursday’s Dish: Stir-Fried Jasmine Rice

  1. MMMMMMMMMMMMMMMM! can’t wait to try this one!

    last night was one of those nights where i didn’t have a plan of action. i had some already-cooked beef that i had thawed; i had browned it with onion, peppers, garlic, and tomatoes before i froze it. i gave the decision to josh…upside down pizza or beef enchilada casserole. he chose the enchilada casserole.

    warning! this is not even REMOTELY healthful, though it did contain the 5 food groups.

    1/2 pound ground beef (i prefer to season with onion, garlic, and sometimes tomatoes)
    6 flour tortillas torn up
    1/2 cup of steamed spinach
    1 cup of salsa
    1 can of tomato soup
    1/4 c sour cream
    2 1/2 cups of shredded cheese
    2 cups of chili-cheese fritos (or in our case, chipoltle bbq fritos) crushed up

    i warmed up the soup, salsa, and spinach. then i tossed in the already-cooked meat mixture. then i added the sour cream and about 1/4 c of the shredded cheese. i mixed it all up and let it all simmer together for a couple minutes while the oven was preheating to 350 degrees.

    i spread 1/2 the torn up flour tortillas on the bottom of a 9×13 baking dish, sprinkled 1/2 of the crushed fritos over that, spread 1/2 the meat/sauce mixture over that, and topped that layer with half of the remaining shredded cheese. i repeated the layers, ending with the rest of the crushed up fritos and shredded cheese. i popped the whole thing in the oven for 15 minutes. presto-whamo, tasty but unhealthy food. personally, i think that chili-cheese and/or chipotle bbq fritos make everything better :-)

  2. Thanks for the recipe, Lori. Sounds like a mash-up of pretty yummy stuff! Tonya, thanks for the link. Have you ever had a roast cooked in root beer? Mmmmm, good.

Leave a Reply

Your email address will not be published.

*