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.
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…)
Armed with those key ingredients and a bag of my favorite frozen veggie mix from Whole Foods…
…it wasn’t long before I had this sizzling on the stove:
Ponzu Fried Rice
- 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
- Cook rice as instructed. Once done, remove from heat and let stand, covered.
- Heat oil (about 1–2 tbsp) in a large skillet or wok and add veggies.
- Cook over medium-high heat until tender-crisp, stirring occasionally.
- Add rice and ponzu, stirring to coat evenly.
- Create a well in the center of the rice mixture and break eggs into the middle.
- Turn heat to high and stir until all the egg is cooked throughout.
- Serve topped with sesame seeds and hot sauce, if desired.
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.
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.
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…