Easy fried rice for a quick summer supper
It seems to me like we’ve all been programmed to believe that, at this time of year, “the livin’ is easy,” in the words of the great Gershwin song “Summertime.” Unfortunately, for busy families, that can prove far from true.
Sure, two-career couples may take some time for summer vacation, but that doesn’t make the pace of work any more leisurely when you’re there, with days turning more hectic so you can shoehorn in just a few days off. Back home, if the kids aren’t at sleep-away camp, they may be in the middle of a storm of other activities — sports teams, day camps, clubs.
How can you find time to shop for ingredients and put a decent weeknight dinner on the table?
One of my favorite solutions for this time of year is to make a classic version of Chinese fried rice. The preparation calls for very few special ingredients, most of which you’ll already find in any well-stocked kitchen. And the rest — like the fresh shrimp I call for here in my recipe for stir-fried rice with shrimp and vegetables — can be bought with a very quick stop at the market. And the cooking itself happens in a matter of just minutes, making it ideal for those summer days when the weather feels too hot to spend much time in the kitchen.
The main ingredient, of course, is the rice itself. I like to use any kind of mediumor long-grained white or brown rice. The most important thing, however, is to start with rice that’s been cooked the day before and refrigerated, which will give you more separate grains with a chewy consistency; freshly cooked rice, by contrast, will produce fried rice that seems a bit soggy. (For food safety, however, refrigerate leftover rice within one hour of cooking, and don’t use rice that’s been refrigerated for longer than one day.)
With a nonstick stovetop or electric countertop wok, you can produce an entire one-dish meal in less than 20 minutes of actual cooking. And you can go on using my recipe again and again with your own variations, changing up the bite-sized pieces of protein — sliced chicken breast or steak, for instance, or cubes of well-drained firm tofu — along with whatever vegetables you prefer.
STIRFRIED RICE WITH SHRIMP AND VEGETABLES
Serves 2 to 4
Ingredients:
1/2 cup small broccoli florets Kosher salt 2 tablespoons peanut oil or canola oil 1/2 pound medium-sized shrimp, shelled, deveined and cut lengthwise in halves Freshly ground black pepper 2 garlic cloves, minced 2 teaspoons minced fresh ginger 1/2 cup small snow peas, trimmed 1/2 cup sliced red bell pepper strips 2 cups cold cooked rice 1 large egg, lightly beaten 2 tablespoons soy sauce
First, bring a saucepan of water to a boil. Meanwhile, fill a mixing bowl with ice cubes and water, and put it near the sink.
Add the broccoli and 1 teaspoon of the salt to the boiling water. When the broccoli turns bright green, 30 to 45 seconds at most, immediately drain the broccoli and transfer it straight to the bowl of ice water. Leave to cool for a few minutes; then drain well and spread the florets to dry on paper towels.
Heat a nonstick wok over high heat. Add the oil.
When the oil is hot enough to swirl easily and is beginning to give off the slightest wisps of smoke, quickly season the shrimp with salt and pepper, and add them to the wok, along with the garlic and ginger. Using a stir-frying spatula or a long-handled spoon, stir-fry the shrimp until they turn pink and opaque, about 2 minutes. Immediately use a slotted spoon to transfer the shrimp and seasonings to a bowl; set aside.
Add the broccoli, snow peas and bell pepper to the wok, and stir-fry until the vegetables are tender-crisp, 2 to 3 minutes. With clean hands, break up the cold rice into the wok, and continue stir-frying until the rice grains have separated and the entire mixture is sizzling-hot, about 5 minutes longer.
Pour the beaten egg around the rim of the wok so it cooks right away. Stir the scrambled egg into the rice, add the cooked shrimp, and drizzle in the soy sauce. Use the wok spatula to toss all the ingredients together, and heat the shrimp through, about 1 minute longer.
Remove the wok from the heat. Taste the mixture, and if necessary, add a little more salt and pepper to taste. Serve immediately.