After participating in the potato recipe swap, I became interested in doing another. Recently, I began hearing that people loved the SRC-style (now Blogger's Choice) recipe swaps; I learned that bloggers are randomly assigned each others' blogs and can choose any recipe contained therein to cook and post. I volunteered to participate but learned to my chagrin that I didn't have enough recipes (50 were required; the official SRC requires 100). Nevertheless, I was still able to do a swap. Here's how.
Undeterred, I saw that another blogger Becoming Pigzilla was unable to participate in the swap. I messaged her and we agreed to do a private swap and post by May 1. Sure, it wasn't done the official way meaning that our blogs were not randomly selected by a third party. But then I thought to myself; isn't it itself random that we both wanted to participate but didn't have enough posts? Random enough for me.
Of course, I saw some really interesting posts up there, including pepperoni pizza rolls and peanut butter brownies. I was so excited that I messaged her the posts I was considering. Then I did some research and learned that SRC means Secret Recipe Club aka what I was cooking and blogging was supposed to be a secret! Oh crud. That's what I thought to myself.
Anywhoodle, I found myself reviewing the blog for other recipes to try when I came across this easy, relatively healthy veggie fried rice and decided I had to try it.
For the most part, I followed the recipe pretty closely; I did use one egg instead of using egg substitute since I cut down the amount of rice I was making.
I used uncooked raw baby carrots, which I would not recommend doing unless you cook them beforehand (I thought about boiling them but then thought maybe they'd soften while the other veggies were cooking). The raw carrot didn't totally go with the consistency but I am still always glad to eat fresh veggies when I can.
Overall, the rice was tasty and was a healthier way of satisfying a craving I was having for Chinese food. I would also consider trying this with pork, shrimp, or chicken.
-2 Tbsp extra virgin olive oil (EVOO)
-2 eggs, lightly beaten
-2 cups whole grain rice, cooked and cold
-1 cup frozen peas and carrots (or frozen or cooked vegetable of your choice)
-2 Tbsp low sodium soy sauce
-salt and pepper, to taste
1. In a large frying pan or wok, heat EVOO over medium high heat. Add egg and stir until lightly scrambled. Add rice and cook over medium high heat until rice begins to brown and becomes a little crisp, approximately 8-10 minutes, stirring occasionally.
2. Add frozen or thoroughly cooked vegetables and continue to cook over medium high heat until vegetables are warmed through.
3. Reduce heat to medium low and add soy sauce. Add salt and pepper to taste, if desired, and serve.