Photo: Kelly Rossiter
I believe it was just yesterday when I opened my post with "The sun is warming up, the robins are here, and my garden is growing...". Today, not so much. This photo is the view from my front porch this afternoon, after many, many hours of snowfall, that isn't due to end until close to midnight. Definitely a day for a fridge cleaning recipe.Like all of these types of recipes, the list of vegetables reflects what is in my refrigerator at the time, and you should take it as a suggestion, and add whatever you have on hand. There are standard things that I always have, like onions, carrots and celery, but I had some Swiss chard and mushrooms left over from yesterday's pasta, so I threw them in too. I added an egg, just to give the dish some protein, but leave it out for a vegan dish. My husband likes his fried rice spicy, so he added some sriracha sauce to give it a little kick.
1 tbsp peanut oil
1 small onion, diced
2 small carrots, sliced
1 celery rib, sliced
6 mushrooms, sliced
Handful of Swiss chard, roughly chopped
1 1/2 cups cooked rice
1 tbsp Shaoxing wine, or sherry
1 - 2 tbsp soy sauce
1 egg (optional)
Sriracha sauce (optional)
1. In a wok heat oil until shimmering. Add onion and cook until translucent, about 5 minutes. Add carrots and celery and cook until almost tender, about 10 minutes.
2. Add mushrooms and cook until tender about 5 minutes. Add Swiss chard and rice and cook until the chard is wilted and the rice is warmed through. Stir in the Shaoxing wine and soy sauce until all the rice and vegetables are coated with them. Add the egg, if using, and stir until just cooked. Add a dash of sriracha sauce, if using.