I've seen people participating in Taste & Create and been intrigued, but this is my first time participating! I was really excited and eager to see who my partner would be so I could start poring over all their recipes to pick one. I was paired with Natalie of What's for Supper? and while going over her recipes found that we've made a lot of the same things - namely Dorie Greenspan (from Baking: From My Home to Yours) and Martha Stewart recipes! She's also working her way through The Food You Crave (with a blog event called Craving Ellie in my Belly), and I had just taken this book out of the library - perfect!
I settled on this recipe for fried rice because it had lots of ingredients I love (and had on hand) plus I love fried rice. Natalie made a few changes with the recipe but I decided to stick to the original. I loved the combination of the ingredients - red pepper, edamame, brown rice, corn, green onions, tofu, ginger, eggs. The fried rice was yummy but to make it again I'd do a few modifications - more ginger and garlic, more vegetables, add onion, and add the green onions at the end (as I find you can never taste them if they're too cooked). And I got to use our new wok for the first time! I can't believe I've been going this long attempting to stir fry things in a frying pan. Thanks Natalie for inspiring me to try out this cookbook - now I'm going to have to buy it!
If this sounds good, you might also like:
Sunflower Rice Bowl
Wild Rice Almond Cherry Pilaf
Soba Noodles with Zucchini Ribbons
Lemon Miso Tofu and Eggplant
Fried Rice with Scallions, Edamame and Tofu
Adapted from The Food You Crave
Make sure you have all your ingredients prepared before you start as things will go quickly! Also, it's much better to use day old rice for fried rice because fresh rice will be too sticky/wet. You can easily make this vegan by omitting the eggs and adding extra tofu.
1 tbsp plus 1 tsp canola oil
4 large cloves garlic, minced
1 tbsp minced ginger
4 cups cooked brown rice
1 seeded and finely diced red bell pepper
3/4 cup frozen shelled edamame, cooked according to package directions and drained
1/2 cup fresh or frozen (thawed) corn kernels
6 ounces firm tofu, cut into 1/4 inch cubes
2 large eggs, beaten
3 tbsp reduced sodium soy sauce
4 green onions, thinly sliced
Heat 1 tablespoon of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic and ginger and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes.
Make a 3 inch well in the center of the rice mixture. Add the remaining 1 teaspoon oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and stir. Add green onions and stir. Serve hot.