Crumb Scene Investigates: Easy Spring Fried Rice

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(Last Updated On: April 9, 2015)

Fried rice is an easy and versatile dish. The protein in this recipe can be swapped for shrimp or ground pork. Or if you want, you can leave it out entirely. The vegetables can also be changed to suit your taste or for what is in season. This dish required day old rice (this is because chilled old rice dries out some and allows you to add more liquid or sauce to it without the rice becoming overly soggy like fresh cooked rice does when using a quick fry method.) So, let’s investigate.

Spring Fried Rice
1 tbsp vegetable oil
1/3 cup soy sauce
½ lb-3/4 lb of boneless skinless chicken tenders
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
3 green onions, thinly sliced
3 garlic cloves, minced
2 tbsp fresh ginger, minced
3 cups day old cooked rice at room temp
¼-1/2 tsp crushed red pepper flakes
1 cup frozen peas
1 tbsp unsalted butter
1 cup fresh cooked or frozen asparagus
2 eggs

In a large skillet heat the vegetable oil and season chicken with salt and pepper and cook until done. Remove chicken from the pan and place on a plate. Cut into bite-size chunks or shred. (If using ground meats, omit the vegetable oil and cook until done and remove from pan and place on a plate). On medium heat add the sesame oil and warm it and add 2 of the green onions, ginger and garlic cook 2-3 minutes. Stir in the rice and add the chicken or other meat, soy sauce, rice vinegar, frozen peas, asparagus and red pepper flakes. Mix until fully incorporated and cook for 5 minutes or until warmed through. In a non-stick skillet over medium heat add butter, scramble the eggs and cook until eggs are set. Add eggs to the fried rice mix until combined. Adjust seasoning = add salt, pepper and soy sauce to taste. Sprinkle sesame seeds and green onions on top of rice and serve with your favorite egg rolls.

About Chef Mariea Cobb

cropped mariea cobbI come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.

Mariea Cobb –

Crumb Scene Investigates: Easy Spring Fried Rice