ARWB member Renee Birchfield shares her step-by-step method for making stir-fried rice on her blog If Spoons Could Talk.
Stir-fried rice is a popular dish not only when dining out, but also for making in our homes. With a little ingenuity, rice, a few vegetables and a bit of protein, if desired, you can whip up a tasty and filling meal for your family in a short amount of time.
[stextbox id=”custom” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”BAF8FF” cbgcolor=”BAF8FF” bgcolorto=”BAF8FF” cbgcolorto=”BAF8FF” image=”null”]”Stir-Frying is defined as frying rapidly over high heat while stirring briskly. It is the Chinese version of the French’s sauteeing, typically done in a wok over high heat. If you don’t have a wok though that is ok, but if this becomes a common method of cooking for you I recommend that you get a good quality one as it does help when cooking.”[/stextbox]
From the abundance of tomatoes and okra in our yard to the neighbors who knock on our door with a bag full of squash to the localfarmer’smarkets brimming with gorgeous homegrown edibles, we stay stocked. Summer is my favorite season for many reasons, but the meals that come with it rank high. The recipes from my own garden usually include two steps: slice and eat. Sometimes this recipe is reduced to pick and eat (a little dirt won’t hurt).
Our bunch has grown a backyard garden for six summers and we have learned so much with our hands in the dirt. The best thing about our veggie patch, however, is that we work it together. The boys love planting and three-year-old Nora is the best cucumber picker I know. It’s a great family project to teach your kids where food comes from and encourage them to eat fresh!
On this Foodie Friday, however, I think I’ll go beyond a plate of sliced heirloom tomatoes (although we both know that’s a meal in itself). I’m sharing one of my husband’s specialties that’s served regularly around here. It’s a one-pan wonder that only requires a little chopping as prep work. It’s Jonathan’s Famous Stir-Fry and it incorporates veggies from all over town.
He whipped this up recently and included a garden pepper, the neighbor’s yellow squash, and sugar snap peas frozen fresh. Read on for an easy recipe that the whole family will love. Use whatever crispy, crunchy veggies are growing in your area and change it up regularly for new flavors every time. We like to sub shrimp for the chicken sometimes. Make it your own and enjoy!
Cut the chicken into small pieces and put into wok or skillet with 3 tablespoons vegetable oil over medium high heat. Sauté until done, add half of the soy sauce stir and remove from wok.
Add another tablespoon of oil and the carrots and stir-fry for 4 minutes.
Repeat for peppers onions and garlic together.
Repeat for squash.
Repeat for peas.
Repeat for broccoli.
Add chicken and remaining soy sauce and bring up to temp.
Add two cups rice and just shy of 4 cups water to medium sauce pan. Bring to rapid boil and reduce heat to simmer cover and cook for time listed on the bag.
Plate the rice and then top with stir fry. Salt and pepper to taste. Yum!
Jessica Bauer is a small-town girl raising her bunch in southwest Arkansas. Her cast of characters includes a husband of 10 years, three mostly sweet kids, and 11 chickens. She blogs about them all at Life With the Bauer Bunch. Stop by to check out the good, the bad, and the funny in motherhood.
