Fried Rice 2

Ingredients

• ~2c leftover rice (where it's really dry)
  
• 8 stems of broccoli, chopped
  
• 2 large carrots or about 8 small ones, chopped up smallish
  
• 1/4 of a red onion, chopped
  
• 1tbsp chopped garlic
  
• 1tsp chicken bouillon (or veg)
  
• 1/2tsp soy sauce
  
• 1 lobe ginger, minced
  
• 1 egg, whisked
  
• salt, pepper, peanut oil, sesame oil
  

Heat peanut oil in a wide wok-like pot with garlic. Once it's a little cooked but not burnt, add the carrots, onions, and broccoli, ginger, sesame oil (about 2 tbsp), and a pinch of salt and pepper. Cook for a few minutes (5ish) until the carrots are tender. Push the veg to the side and pour the whisked egg into the pot. Stir the egg for ten seconds or so, then add the rice (the egg doesn't need to be done completely). Add the bouillon and the soy sauce and stir until the rice is warmed through and any clumps of rice are broken.

Thoughts: This actually tasted like fried rice should taste. Claire and I think it was the ginger and chicken stock that really made it. Texturally, the LEFTOVER rice is REALLY important - if you use fresh rice, it's just a gummy mess. Really, huge difference. In the future I would add some sauteed tofu or some chicken.

Disaster Index: 1/10