Ginger Scallion Fried Rice

I am branching out from my weekend of exceptional eating to pull in a recipe from earlier in the week.  This one will also be repeating itself frequently in menu rotation.

I remember eating a dish growing up called Vietnamese Fried Rice.  It was made using leftover rice, peas, and pretty much whatever else my mom could find in the fridge.  I had mixed feelings about it.  I think I once loved it, but as I got older, I appreciated it less.  I have never made that recipe myself, despite knowing exactly what cookbook it is in and what side of the page it is on.

Then I stumbled across this recipe.  The pictures promised me amazing things.  If I ate this recipe, it would invoke the setting and feelings represented in this magnificent picture.  Well, unfortunately I was not transported to snowy Yellowstone National Park Lodge in the middle of winter.  However, I did find a new recipe that I love.  It was a hit with everyone in the family and slight step up from the fried rice of my youth.

This is a good recipe to have everything mise en place (also known as prepped and ready to go before you start cooking).

Serves 4 - 5

Ginger Scallion Fried Rice
adapted from The Year in Food

4 T sesame oil
6 scallions, sliced, white and dark green parts kept separate
1 medium carrot, julienned or cut into matchsticks
1/2 c shelled, frozen edamame
3 T minced ginger
2 garlic cloves, minced
4 oz mushrooms, shiitakes are preferable, but white button mushrooms will do
2 medium eggs, beaten
3 c cold, cooked brown rice (white will do if you have no brown)
5 T tamari or soy sauce
1 c cooked, shredded chicken or tofu

Heat a large skillet over medium heat.  Add the 1 T of sesame oil.  Toss the white parts of the scallions and stir for about a minute.  Add the carrots, edamame, ginger and garlic and stir to combine.  Saute, stirring occasionally, for five minutes.  Remove from heat and set aside.

In the same pan, add another T of oil.  Add the mushrooms and saute until soft, stirring occasionally, about 5 minutes.  Remove and add to carrot/edamame mixture.  Increase the heat slightly, add another T of sesame oil and add the beaten eggs.  Cook as if you were making scrambled eggs.  When just cooked/scrambled, remove and add to carrot/edamame/mushroom mixture.  Add remaining 2 T of sesame oil and the cooked rice.  Spread rice evenly throughout pan and cook, stirring a little.  Sprinkle some black pepper over top.  After about five minutes (if rice seems to be sticking a lot to the pan, you can add some canola oil to the pan), add the tamari or soy sauce.  Stir to combine.  Add the bowl of cooked veggies and eggs and cooked chicken/tofu.  Saute, stirring frequently, until hot, about 5 minutes.  Remove from heat, sprinkle with dark green parts of scallions and serve.