Spicy Vegetable Fried Rice

A spicy fried rice made from leftovers.  Main ingredients are cabbage, onion, bok choy, and carrot, plus eggs for protein.

Fried rice is a great way to clean out the fridge.  Anytime I have a bunch of leftovers I always think about fried rice.  Fried rice not only is a great way to use leftover rice, but you can add just about anything to it.  If you have left over meats, by all means add them but I only had vegetables so I made this vegetarian.  My inspiration for this dish was kimchi fried rice, which is popular around here and is very tasty and quite spicy.  I didn't have kimchi (a mix of spicy fermented vegetables--mainly cabbage), but I had plenty of cabbage, bok choy and a carrot, so I used these and added sriracha to make it spicy.  It's not the same as kimchi fried rice, but it was a very good and filling dinner (I also made vegetable spring rolls as a side--will post later).

Ingredients:

2 eggs
2 Tbsp oil
1 Tbsp ginger
2 Tbsp garlic
1 onion, chopped
1/2 head napa cabbage, shredded (just sliced into relatively thin slices)
1 carrot, julienned
about 1 pound baby bok choy, shredded (sliced as above) (4-5 cups)
2 cups cold rice
3 Tbsp soy sauce
1 Tbsp rice vinegar
dash of chili oil
2 tsp sriracha

First scramble the eggs and set aside.

Mix together soy sauce, vinegar, chili oil, and sriracha and set aside.

Heat a large saute pan (or wok) over medium heat then add oil.  Next add the ginger and garlic and cook, stirring, until fragrant.  Add the onion and stir fry until just tender.

Then add the cabbage and carrots and stir fry for couple of minutes and add the bok choy (the bok choy will mound out of the pan just stuff it in because it will shrink a lot as it cooks).  Add a little water and cover pan to steam.  Let steam for about 5 minutes or until bok choy wilts.

Uncover pan and add the rice (you may want to add more oil to help prevent sticking, but mine always ends up sticking a little, just stir as rapidly as you can, don't make it too oily).  Then pour on the soy sauce mixture.

Stir fry until sauce mixes well with ingredients and rice is cooked to your liking (I usually only cook the rice for a few minutes to get it heated through).

Lastly stir in the scrambled eggs and remove from heat.

Serve immediately, I had vegetable spring rolls on the side.  Makes at least 2 servings.

Enjoy.