Friday, February 1, 2008
Basil Fried Rice
Last night I went out to Red Bamboo in Brooklyn with one of my pals from work. I ordered the sesame "chicken," but after splitting the buffalo wings (and in anticipation of the peanut butter bombe) I only ate about half of my entree. With so much fake chicken and nice brown rice, I figured I could take my leftovers home and make a basil fried rice with the frozen veggies I had in my freezer already (since the leftover "chicken" is just marinated seitan this could easily be made from scratch as well). While I follow recipes closely when I bake, I tend to make up the meals I cook on the fly, so the measurements are loose and can be expanded as necessary. This made enough to feed two people.
1/2-1 cup cooked rice
1 cup marinated seitan chunks
8-10 steamed or frozen broccoli florets
1/2 cup frozen peas
3/4 cup diced carrots
First, I boiled a small amount of water and added my veggie bullion cube to make a veggie stock. Since my broccoli and peas were frozen I added a small amount of the stock to a microwave safe container and nuked the veggies until they were no longer frozen. I cooked my carrots in the remaining stock until tender. While the veggies were defrosting and cooking, I coarsely chopped the onion and sauteed it in a mix of the vegetable oil and the sesame oil. When the onions were tender I threw in several handfuls of chopped basil (mine was actually frozen from my summer garden; I always grow far, far more than I can use). I let the onions and basil sautee a bit then added the rice and stirred vigorously so it didn't stick to my pan too much. I then added the seitan and veggies, plus about 1/3-1/2 cup of the vegetable stock that I cooked the carrots in and a few dashes of soy sauce. I stirred until the liquied cooked off and was rewarded with a very delightful dinner and enough leftover for lunch tomorrow (leftovers from leftovers! three meals for the cost of one!).