March 3, 2010

Ponzu Fried Rice

As part of Foodbuzz’s Tastemaker Program, I have many opportunities to sample new food products for free. So many, in fact, that all of a sudden it seems like my samples are getting ahead of my ability to taste and review them! What’s a trustworthy blogger to do? Consolidate. 

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While my instinct is often to overpopulate my recipes with intricate spice combinations, I chose the simple route for dinner tonight instead. I thought it fairest to both the products and to you that I let just a few tastes stand out. (I also didn’t mind that this made recipe creation much more low maintenance…)

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The products in question are Kikkoman’s Ponzu lime sauce and Eggland’s Best eggs. Call me boring, but having these two items in the fridge at once just screamed “fried rice!” at me, loud and clear.

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Armed with those key ingredients and a bag of my favorite frozen veggie mix from Whole Foods…

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…it wasn’t long before I had this sizzling on the stove:

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Ponzu Fried Rice

Ingredients:

  • 1 cup brown rice, uncooked
  • coconut oil (or other oil of your choice)
  • 1 large bag (about 1 lb) frozen veggies (or your preferred mix of fresh chopped veggies)
  • 6 tbsp Kikkoman Ponzu lime sauce
  • 2 Eggland’s Best eggs

Directions:

  1. Cook rice as instructed. Once done, remove from heat and let stand, covered.
  2. Heat oil (about 1–2 tbsp) in a large skillet or wok and add veggies.
  3. Cook over medium-high heat until tender-crisp, stirring occasionally.
  4. Add rice and ponzu, stirring to coat evenly.
  5. Create a well in the center of the rice mixture and break eggs into the middle.
  6. Turn heat to high and stir until all the egg is cooked throughout.
  7. Serve topped with sesame seeds and hot sauce, if desired.

Serves 2-4

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That’s it. No fancy technique or ingredients. And you’ve got a leg up on the process if you already have some rice cooked when you begin. Then it’s a really quick meal! The Ponzu gave the dish a nice tangy, soy sauce-y flavor that lent itself well to fried rice, and the eggs added rich substance to the finished product.

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It’s too bad that fried rice of the greasy Chinese take-out variety gets such a bad rep (and not undeserved) because it gives a bad name to the homemade kind! But really, there’s nothing unhealthy about this method, and it even had plenty of oil. The trick is knowing the difference between something like sunflower/soybean oil and its nutritionally superior counterpart in coconut oil. When you hand-pick your ingredients with care, though, there’s nothing to worry about.

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Fried rice = comfort food. Serve me up another bowl, in that case.

Where do your rice preferences lie? Steamed or fried? Main dish on top or on the side? Or cooked along with the rice itself, as the case may be? I’m a one-dish kind of chick myself…

12 comments:

Fayinagirl (means Free One) said...

Gotta love those samples! =)

moretolifethanlettuce said...

i used to eat fried rice all the time as a kid. my mom is vietnamese so asian flavors were abundant in our house and whenever she wouldn't be around to cook dinner she'd make a massive batch of fried rice so we could heat it up ourselves. it always works best if you use day old rice!

Averie (LoveVeggiesAndYoga) said...

i would go into a sodium coma if i ate that sauce LOL but i bet it tastes awesome going down..i want your last posts' food...the cakes!!!!!!!

balancejoyanddelicias said...

fried rice = comfort food! Can't agree more!!!
I've been eating one dish meal a lot lately, it's really convenient for one person and the mix of ingredients create some interesting flavors! :)

Gabriela said...

I keep seeing Ponzu but have yet to try it! I need to pick some up, this looks great!

katherine said...

Yay for fried rice with eggs! That was the first thing I did with my Eggland's Best eggs and I freaking loved it. In lieu of the tasty ponzu sauce (which sounds phenom, btw), I used tamari and a healthy shot of sriracha. Yum!

Sophie @ yumventures said...

I love making fried rice with leftovers, such a great go-to meal! The Ponzo with lime sounds interesting, would make a great addition to any chinese food meal!

greensandjeans said...

I use rice to bulk up meals, so it's usually hidden under a pile of veggies!

Christine (The Raw Project) said...

Looks good. Since going heavy raw, I've haven't had rice at home, but quinoa is a comfort food for me.

Gena said...

I love lime anything, so this is something I'll have to check out soon!!!!

Gina said...

I actually made fried rice for Nick the other night and he LOVED it. It's going to be a staple now. I like your variation! You always take things up a notch, in a GREAT way!

Brittany said...

I used those same veggies and that same soy sauce for my dinner tonight!! Twins. :)