Ingredients: (serves 4-6 people)

1 1/2 cups basmati rice
2 1/4 cups of cooking liquid (I used low-sodium chicken stock)
unsalted butter
a heap of cleaned and prepped veggies in bite-size pieces (I did broccoli, carrots, and peas)
Optional: can of Spam or other protein
Optional: 3 eggs
fresh chopped green onions for garnish
sesame seeds for garnish
1 1/2 tsp toasted sesame oil
3 TBSP low sodium soy sauce
3 TBSP coconut amnios
1 1/2 TBSP white miso paste

Rice:

Cook your basmati rice according to the instructions on the package. I like to add 1-2 TBSP of butter to the pot with the cooking liquid as well. That is an optional add-in.
Once the rice is cooked transfer it to a bowl and place in the fridge to chill while you prepare all other componants.

Prep:

Clean and chop your desired veggies into bite size pieces. I used 1/2 head of broccoli, about 6-8 smaller carrots, and 1/2 bag of fresh english peas.
Melt some unsalted butter in a pan and once hot add your fresh veggies and sautee until slightly tender (remember they will cook some more while frying the rice so you don’t want to cook them all the way now). Season them with a bit of salt and pepper.
Now set these veggies aside in a bowl

Optional protein:

I diced up a can of Spam and cooked it until slightly crispy in a hot pan. You can omit this or switch for any other protein you might enjoy. Cook the protein thoroughly before it gets added to the rice.

Take it to the flat griddle (or wok):

Last thing to do before taking it to your cooking surface of choice is to mix your sauce of soy, coconut aminos, sesame oil, and white miso paste. Adjust to your liking of course.
The above photo is all the prepped items I headed outside to the griddle with (along with sauce not pictured)
Now get your cooking surface nice and hot. Melt about 2 TBSP of butter and spread it around. Then drop your chilled rice and spread that into an even layer. Pour your sauce evenly over your rice layer and let it simmer for a few minutes.
Optional: Crack 3 eggs over the sauced rice. Using your spatula, chop the eggs and then mix into the rice.
Then again, spread the rice mixture into an even layer and let cook for about 2-3 mins more.
Once the egg is cooked through, add your already cooked veggies and protein to the rice. Continue cooking and mixing until you get the crispy texture you desire.

Finishing:

When ready to serve top with a garnish of fresh chopped green onions and a sprinkle of sesame seeds

January '24- Veggie Fried Rice