Sunday, July 21, 2013

Cooking in small space II - Farmers Market Fried Rice

It has been awhile since I posted. Work has been very busy. I am still living in an extended stay hotel. The good news is, I will be moving into a place in 2 weeks! I will have a petite full kitchen and all my tools back!

I am enjoying the farmers market here in CA greatly. It's so exciting to have the large variety of fresh vegetable and fruit! I think I can get used to living in Southern California! I was at the market and picked up a few things. I also happened to have some leftover rice. Here is a variation to the classic fried rice.

Farmers Market Fried Rice

1/2 cup radish - I am using a French breakfast radish, cleaned, trimmed and cut into 1/2 " piece
2 small carrot - I am in love with the red carrot, I love the color, so I decided not to peel it, just cleaned, trimmed and cut into 1/2" pieces
1/4 cup chives - chopped
1 cup roughly chopped dandelion green

1 cup cooking rice - overnight leftover is best for fried rice.
2-3 tbsp olive oil
1 tsp chopped garlic
1 tbsp shoyu
1 tbsp sesame oil
Furikaka rice topping - optional. Skip the topping if you would like to keep the rice vegan/vegetarian.
In a frying pan - heat the oil over med high heat, add garlic and saute until fragrant.
Toss in carrot and chives - cooking for 3-4 mins over medium heat.
Add radish, cooking for additiona 2-3 mins.
Add rice, separate the rice and mix well.
Add shoyu. Cook till the rice is hot and vegetable is still slightly crunchy
Toss in the green, mix well. Once the green wilt, drizzle with sesame oil
Plate the rice. If prefer, sprinkle furikake of your choice.
Serve: 2




  1. Isn't it funny that we both posted about farmers market fried rice this week?