For a quick and easy side dish that goes well with just about any simply prepared meat, I offer up this recipe I prepared the other evening to serve with Pan Seared Halibut (recipe on this site). I had no idea if the fried rice would be a good accompaniment, but as it turned out, it was a great addition to the meal. And the rice had been ever so easy to prepare. And the ingredients were all pantry or refrigerator staples. (At least in our home fresh garlic, fresh ginger, and green onions are required by house rule to always be on hand!) Anyway, I basically made up this recipe because it included only the ingredients I did have on hand. (See how that works!)

So, I’m going to make this post short in honor of the limited ingredients needed to prepare this rice dish. And because I have other requirements for my time today. (Like finishing the book, I started yesterday.) And because I have been exceedingly verbose in my last few postings. And I felt you all deserved a break.

So, have a nice day, be kind to your family and friends, and keep up the hard work of putting delicious and nutritious food on your table.

And just because I love this picture of our home nestled under a rainbow, I posted it for you to see too.  

Peace and love to all.   

¾ c. brown basmati rice, washed

1½ c. water

1 tsp. veggie base (I use Better Than Bouillon Vegetable base)

2 T. veggie oil, divided

4 lg. eggs, beaten

1 sm. garlic clove, finely minced

1 tsp. finely minced fresh ginger

3 T. soy sauce or Tamari

1½ tsp. toasted sesame oil

2 green onions, finely chopped

¼ c. toasted slivered almonds

Step 1

Combine the rice, water, and veggie base together. Cook however you normally cook rice. (I use a rice cooker.) Please note: The rice must be made ahead and allowed to cool completely before being used in this recipe. Leftover rice is the best.)

Also, before adding the cold rice, break it up so there are no clumps.  

Step 2 (just before you are ready to serve)

Heat 1 tablespoon of the vegetable oil in a large frying pan or wok.  

Pour in the beaten eggs. Quickly stir-fry the eggs so they take shape. Once the eggs take shape but are still moist, quickly toss in rice.  

Move the eggs and rice to the side of the pan, add the remaining 1 tablespoon of oil into the empty side of the pan, and add the garlic and ginger. Cook for a couple of minutes. Then mix in with the rice and eggs.

Pour the soy sauce and sesame oil along the edges of the pan. Then toss into the rice mixture until the rice is a lovely light brown. Taste and add more soy sauce and/or sesame oil if needed.

Remove from heat and stir in the green onions and slivered almonds. Serve immediately.