Two for One Summer Recipes: Easy Fried Rice & Simple Bean SaladPosted: July 3, 2012
We’ve been living in Baton Rouge, Louisiana for almost three weeks and we absolutely love life here! Cajun food, LSU paraphernalia, a multitude of delicious restaurants, and humidity like none we’ve ever experienced are all part of our daily lives. As you may know, my husband and I along with seven other of our close friends are beginning the adventure of church planting in Baton Rouge. We are sending out monthly updates about our life and ministry here via email; if you’d like to receive these updates, send an email to newlybread @ gmail dot com and I’d be more than happy to add you to our list!
As you might imagine, getting accustomed to our new home has been quite the task, albeit an enjoyable one. We have been busy organizing, cleaning, and setting up our home, spending time with new friends in the city, and exploring. While exploring we’ve found a few treasures here in the city, one being a produce market that is open daily and provides fresh and inexpensive fruits and vegetables.
The combination of moving furniture, hot weather, and humidity does not lend itself to cooking gourmet feasts. I’ve found that whipping up either of the following recipes is easy and tasty. This Easy Fried Rice is a versatile recipe that can be adapted to your personal taste and what you have on hand. Beside the essentials of rice, egg, and soy sauce, the addition of peas, green beans, mushrooms, grated ginger, minced garlic, cilantro, and chicken make this dish filling and delicious. Really whatever vegetables you have at home, fresh or frozen, can be thrown into the mix. I even added white beans to a recent batch which heightened the protein content and melded surprisingly well with the Asian flavors.
The Simple Bean Salad is a light accompaniment to grilled chicken or fish. I’ve also enjoyed it by itself as a light lunch or as a dip for pita or tortilla chips.
Hopefully these recipes will help you enjoy cooking in the summer!
Easy Fried Rice
- 1 cup jasmine rice
- 1/4 cup vegetable oil
- 3-4 eggs, beaten
- Salt and pepper
- 3 scallions, thinly sliced, white and green parts separated
- 1 large red bell pepper, cut into 1/4-inch cubes
- one clove garlic, minced
- 1 can (15.5 oz.) white beans, rinsed
- 1 cup frozen peas and carrots mix, thawed
- 2 tablespoons soy sauce
- 1/2 cup chopped cilantro
- In a small saucepan with a tight-fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes. Let sit for 5 minutes, then fluff with a fork.
- Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the garlic and saute for just one minute. Add the eggs, season with salt and pepper and cook, stirring, until set and just dry, about 1 minute. Transfer to a cutting board and let cool; coarsely chop.
- In the same skillet, heat 1 tablespoon oil over medium-high heat. Add the scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper. Add the beans and peas-carrots mix and cook until heated through; transfer to a large bowl.
- In the same skillet, heat the remaining 2 tablespoons oil over medium-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until the rice forms a crust, about 3 minutes. Break up the rice and sprinkle with the soy sauce. Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.
Simple Bean Salad
- 1 15-oz can cannellini beans, rinsed and drained
- 1 15-oz can black eyed peas
- 1/2 white onion, chopped fine
- 1 cup fresh, finely chopped flat-leaf parsley
- 1/2 cup halved cherry tomatoes
- 1/3 cup apple cider vinegar
- 1/3 cup granulated sugar
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Adapted from Simply Recipes
1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.