Veggie Rice
In China I have learned that food does not have to be pretentious to make a statement. I have learned that certain ingredients can always reside in your refrigerator and never be the same or get boring. Sticky rice is such a thing. Whatever looks like it is starting to get old gets chopped up, sauteed and tossed in to make this dish.
Some times I fry the rice, other times I heat it and present it as a bed for the main course. This morning, I have heated plates of it in the oven, ready for the eggs I am poaching. What a lovely and luscious way to ease into a summer Sunday...
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 4 scallions, sliced
- 3 cups of veggies from your fridge, chopped
- 1/2 tbsp Fish Sauce
- 1 tbsp Tomato & Parsley Vinaigrette
- 1/2 cup vegetable or chicken stock
- 2 cups cooked sticky rice
- 1 cup Tofu, ham or shrimp (optional and cut to your liking)
In a large pan heat oil over med heat and saute scallion until tender, but not browned. Add the veggies, sesame seeds, stock and Veggie Rub. Bring the mixture to a boil and then reduce the heat to low. When the liquid has reduced by 1/2, add the protein and sticky rice. Cook until the rice browns a bit. If you want to add frozen peas, wait until the very end and let them thaw in the pan.
Ideas for those Vivacious Veggies
Photo Credit: Julie Cecchini
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