Greenmarket Fried Rice
Part of a Saturday night dinner: The Side Dish.
- Servings: 4.
This is a child-friendly modular menu from our friend David Neibart, meaning that adults can enjoy it as a complete meal, including Seared Scallops With Lime and Cilantro Butter, while young kids (ages four and under) can peel off three parts for themselves – the salad, this recipe for Greenmarket Fried Rice, and the Pavlova. Each course is easy to prepare, and can be served at different hours without losing anything.
The Menu
- Fresh baguette, sliced with aged Gouda
- Simple Green Pear and Blue Cheese Salad
- Seared Scallops with Lime and Cilantro Butter
- Greenmarket Fried Rice
- Pavlova
David named this recipe "Greenmarket Fried Rice" because he chooses the vegetables from whatever looks best when he visits his local Greenmarket on a Saturday morning.
Ingredients
- 8 to 12 oz. bacon
- One medium yellow onion
- One ear of corn (3/4 cup of frozen will work too)
- 3/4 cup of peas (frozen or fresh)
- Two cups of cooked rice (either leftover rice or 1 cup of long grained rice cooked the day before and refrigerated until ready to use)
- 1/2 cup cilantro
- Two eggs
- Soy sauce
- Salt
Directions
- Cook bacon in a large frying pan until brown and fully cooked but not to the crumbling point. Drain on paper towels and cut into half-inch strips.
- Pour off some of the bacon grease but leave 1 to 2 tablespoons in the pan.
- Chop the onion into small, 1/4 - 1/2 inch pieces and set aside.
- Remove the corn from the raw cob and set aside.
- Run some warm water over uncooked peas, if you’re using frozen. If you’re using fresh, just set them aside with your other vegetables.
- Add any other vegetables you would like to include in the rice (and get into your child’s tummy) – e.g., lima beans, tomatoes, asparagus, etc.
- Chop the cilantro, and put that aside with everything else.
- Re-heat the pan with the bacon grease in it, and add the onions, tossing them for about two minutes until softened and very slightly golden brown.
- Add the cooked rice, and mix it with the onions for about 30 seconds.
- Add the corn, peas and bacon and toss to combine. Cook for one or two minutes, making sure the vegetables are softened just slightly.
- Push the rice mixture to the edges of the pan creating a circle, leaving the center with nothing in it and the pan exposed. Crack one egg into it and scrambled it until it’s a consistent yellow texture but before it shows signs of hardening. Mix the rice into it, coating everything with the egg. Repeat with the second egg.
- Add the cilantro and soy sauce to taste (begin with about 1 1/2 teaspoons and add more gradually because it can be very salty). Adjust the flavor with a pinch of salt and/or a little more soy, to taste.
