Broccolini Fried Rice

Last Year's Post:  Apple Strudel
Two Years Ago:    Smoked Salmon Cakes

I left any mention of meat out of the title of this recipe because you can make it with chicken, or any cooked leftover pork or steak, or go vegetarian with tofu or even just cashews.   It's very versatile.  The base recipe has rice, of course, with broccolini, eggs, snow peas, edamame and/or green peas and a very simple but flavorful sauce made from soy sauce, orange zest and orange juice.

Stir fries and fried rice are two different things.  Stir fries require that all the prep work is done in advance and then the actual cooking takes places very fast and at very high heat.  Fried rice also requires advance prep work and some fast cooking at the beginning.  But when the rice is added in the middle of the process, you press it down into the pan and then step back and leave it alone for a few minutes to crisp on the bottom.  After it's crisp, everything speeds up again.  It's important to the final texture of the dish not to rush the rice-crisping step, and it's also very important to use day-old rice because it dries out overnight and won't clump up plus it will crisp up and brown much better.

The prep work here takes 15-20 minutes, but the actual cooking goes fast so this is a good (and healthy) weeknight meal assuming you made the rice the day before.  I particularly like it served with a little chili oil mixed in for some heat, but others may prefer it with soy sauce for a milder dish.  Serve both at the table so everyone can choose for themselves.

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Broccolini Fried Rice

4 servings

Cook’s Notes

If using meat that is already cooked or tofu or cashews, sauté the broccolini in the first step as listed (without the meat) and add the cooked meat with the snow peas, edamame and liquids at the end.

If you are preparing rice especially for this dish, you'll need to cook about 1 cup raw rice. Rinse the rice first to remove some of the starch so it's less sticky when it comes time to fry. Spread the cooked rice out on a rimmed baking sheet or plate to cool so the steam can evaporate, then transfer to a resealable container and chill.

1/4 cup vegetable oil, divided

4 green onions, sliced on the bias, divided

1 pound boneless skinless chicken, cut into 1/2" slices (OR cooked chicken, pork, beef, tofu or cashews)

1 1/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

2 garlic cloves, finely grated or pressed

1 teaspoon finely grated ginger

1 bunch broccolini (about 6 ounces), ends trimmed, sliced in half lengthwise and cut into 2” pieces

4 cups cooked white rice (preferably day-old, long-or medium-grain)

3 large eggs, beaten to blend

1 cup snow peas, cut in half on a diagonal

1/2 cup frozen edamame or green peas

3 tablespoons low-sodium soy sauce or tamari

Zest of ½ orange

2 tablespoons fresh orange juice (from about 1/2 orange)

Chili oil and soy sauce for the table

Heat 1 tablespoon oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 tablespoons sliced green onions; add remaining onions to oil and cook, tossing occasionally, about 1 minute. Add chicken, ½ teaspoon salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2–3 minutes more. Transfer to a large bowl.

Heat remaining 3 tablespoons oil in skillet over high. Add rice and remaining 1/4 teaspoon salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 3-4 minutes. Lift a corner of the rice to see if it’s starting to turn a light golden color; if not, let it cook for a minute and check again.  When the bottom of the rice is lightly golden and crisp, stir and move it to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.

Fold in snow peas, edamame, soy sauce, and orange juice. (This is where you should add cooked meat, tofu or cashews.) Cook, tossing, until warmed through, about 1-2 minutes. Add broccolini mixture and toss to combine. Divide among plates, then top with reserved scallions. Serve with chili oil and soy sauce at the table.

Shrimp Fried Rice

Last Year's Post: Tomatoes!

A couple of years ago we traveled to China because we wanted to see their culture while it's in rapid growth mode as they transition to capitalism.  The pace and scope of their growth is absolutely staggering.  For example, it's a really big deal when an American city has a new skyscraper of 75 or more floors being built, but there must have been over 100 skyscrapers under construction in Beijing alone.  We were on a tour and our guide proudly told us the public restrooms had been greatly improved in preparation for the Beijing Olympics, which had occurred the previous year.  Hoo boy.  All I can say is that I'm glad we didn't go before the Olympics.  All meals were provided on the tour, and dinners were inevitably what I came to term "spinner dinners" because they consisted of multiple dishes served family-style on a large Lazy Susan in the center of the table.  Some things we could identify, and some we couldn't.  When asked what any particular unidentifiable dish was, the answer (in very limited English) was usually "chicken".  Right.  Anyway, there was always a huge bowl of white rice but never any fried rice, which led me to believe fried rice may be more of an American Chinese food tradition.

I think fried rice is something most people like but would regard as somewhat of a guilty pleasure.  It is, after all, typically fried in copious amounts of oil.  The good news is that you can make it at home and cut down on the oil and sodium while amping up the fresh veggies to make it healthier and just as good as any restaurant.  The other advantage of making it rather than buying it is that you can use up any leftover meat or vegetables you have on hand, or take advantage of whatever is in peak season at the farmer's market.  The end result either way will be much more fresh and appealing than takeout.

One of the unique garnishes that I've discovered for fried rice is shredded radishes, lightly seasoned with vinegar.  The peppery tart flavor and beautiful color are a wonderful contrast to the rice.  Although they're not essential to the dish, I would really encourage you to give the radishes a try.  It makes the dish kind of special.

There are only two key things that you need to know about making fried rice successfully, and they both involve the rice.  First, the rice must be cooked and be completely cold before you start cooking, so plan in advance and cook it the day (or morning) before you plan to serve it.  If it's not cold, the grains stick together and become a big lumpy mess.  The second tip is to spread the rice in the pan, press it down, and let it cook for a while to get a little crispy before stirring it. This is not stir-frying where your utensils and the food are in constant motion - that part comes later when you add the other ingredients.  You want the rice to have some crispy bits for flavor as well as texture.

I started with some beautiful raw shrimp but chicken, pork, duck, or any other meat would also work.  I like medium-sized shrimp for this dish because they're just the right size to pop whole into your mouth after removing the tail.

For the vegetables, I chose a combination of regular peas, sugar snap peas, and snow peas but you could use literally any vegetables you like.

The vegetables are briefly blanched in boiling water, then shocked in ice water to stop the cooking process.

The shrimp and eggs are cooked and removed from the pan, then the rice is added.

After the rice is cooked all the other ingredients and sauce are added to the pan and stir-fried until hot.  Yum.

printable recipe

Shrimp Fried Rice

Serves 4

1 cup thawed frozen peas

1 cup sugar snap or snow peas (or a combination), ends trimmed

2 eggs, beaten

Salt and pepper

3 tablespoons vegetable oil, divided

1 cup finely chopped yellow onion

½ lb peeled and deveined medium raw shrimp (31-40 per pound)

2 garlic cloves, minced

2 teaspoons grated fresh ginger

3 cups cooked and cooled brown or white rice (approximately 1 cup uncooked)

1 cup coarsely shredded radishes (about 5 large)

1 tablespoon rice vinegar

3 tablespoons low-sodium soy sauce (plus more to pass at the table)

2 teaspoons toasted sesame oil

Blanch the thawed peas and sugar snap or snow peas by dropping in boiling water for 30 seconds, then drain and immediately submerge in ice water.  Drain again.  Cut the sugar snaps or snow peas into ½ inch pieces.  Set aside.

Heat a large non-stick skillet over medium-high heat, then add one tablespoon of oil.  Add a pinch of salt and pepper to the beaten eggs, then add them to the pan and swirl to coat.  Cook for 30 to 45 seconds, then turn the eggs over and cook for another 10 seconds.  Remove from the pan and set aside.

Add ½ tablespoon of oil to the pan, then add the onion.  Reduce heat to medium and cook, stirring occasionally, for 2 minutes.  Add the shrimp and cook, stirring, until almost cooked through, another 3 to 5 minutes.  Add the garlic and ginger and cook, stirring, for 1 minute. Transfer the mixture to a bowl and return the skillet to the heat.

Add the remaining 1 ½ tablespoons of oil to the skillet, then add the rice, pressing it flat with the back of a nonstick pan-safe spatula.  Cook until the rice is slightly crispy, turning it over with the spatula, about 8 to 10 minutes.

While the rice is cooking, combine the radishes and vinegar in a small bowl.  In a second small bowl, combine the soy sauce and sesame oil.  Chop the egg and add it along with the peas and sugar snap or snow peas to the bowl with the shrimp.

When the rice is nicely crisped, add the contents of the shrimp bowl and the soy sauce mixture to the skillet and cook, stirring, until the mixture is heated through.  Serve in bowls and top with radishes.

Serve with extra soy sauce on the side.

Orange-Pecan Salmon with Three Pea Salad

Last Year's Post: Spinach Salad with Spicy Orange Dressing

Think Spring
For some reason this dinner says "spring" to me, although the ingredients are available year-round.  Maybe it's the beautiful green peas or the sweet-tart orange sauce on the salmon.  Whatever, if you find yourself longing for spring this is a great meal to make plus it's healthy.

The salmon is quickly marinated and then served with a unique and fabulous sauce made with orange marmalade, soy sauce, and chopped pecans. Although the salmon recipe specifies plain toasted pecans, I like to make a batch of spiced pecans to freeze and use for recipes like this in addition to topping salads or stir fries.  The sweet-spicy coating adds another layer of flavor to the dish without being overwhelming.

The three pea salad is made with sugar snap peas, snow peas, and green peas with a fresh and light vinaigrette.  It goes beautifully with the salmon.  Here's another idea - if you're planning Easter dinner, the three pea salad would be a fabulous side dish to an entree of ham along with some au gratin potatoes.  The pink ham and creamy white potatoes would look beautiful alongside the emerald green peas.  (I learned the importance of food colors on the plate from The Lawyer's parents, who are both artists.)

The recipe that was the inspiration for this salad included sour cream in the dressing.  I couldn't imagine covering up that beautiful green color with a creamy dressing so my version leaves it out.

After this meal we found ourselves with some leftovers and combined them the next day with some cooked brown rice for a great cold salad.  The orange sauce flavored the rice while the peas added crunch and the salmon added meatiness.  Yum.  Be sure to make extras!

Orange-Pecan Salmon printable recipe

Orange-Pecan Salmon

Serves 4

  

1 cup orange marmalade

½ cup reduced-sodium soy sauce

¼ teaspoon salt

¼ teaspoon pepper

4 6-oz salmon fillets, approximately 1” thick, skinned

1 cup toasted chopped pecans

  

In a small bowl, combine the marmalade, soy sauce, salt and pepper.  Pour 1/2 cup marinade into a large resealable plastic bag.  Add the salmon; seal bag and turn to coat.  Refrigerate for up to 30 minutes.  Set aside the remaining marinade.

Drain and discard marinade from salmon.  Place salmon in a greased 11”x7” baking dish and bake, uncovered, at 350d for 20-25 minutes or until the fish flakes easily with a fork.

In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened.  Serve sauce over the salmon; sprinkle with pecans.

Three Pea Salad printable recipe

Three Pea Salad

Serves 4

  

1 tablespoon minced shallot

1 tablespoon sherry vinegar

¼ cup extra-virgin olive oil

Salt and pepper

¼ lb sugar snap peas

¼ lb snow peas

6 oz frozen baby peas

In a large bowl, whisk together the shallot and vinegar.  Add the olive oil while whisking, then add salt and pepper to taste.  Set aside to allow the flavors to meld.

Trim the sugar snap peas and snow peas by cutting off the tough ends.  Bring a large saucepan of water to a boil.  Fill a large bowl with ice water.  Add the sugar snap peas to the boiling water and blanch for 20 seconds.  Add the snow peas and cook an additional 20 seconds.  Add the frozen baby peas and cook for 30 seconds longer.  Drain and immediately transfer the colander with the peas to the ice water to stop the cooking.  Drain again; spread the peas out on a clean towel and pat dry.

Add the peas to the dressing and toss to coat.