In an effort to keep the grocery budget down and to conserve meat I like to add things to the menu like vegetable fried rice. Super easy: saute up vegetables of choice, add cooked rice (leftover from previous meal), add eggs to scramble. So good. This recipe was so good I made it 2 days in a row. It kind of reminds me of the inside of an eggroll. Being the creature of habit that I am, I actually believe I could eat this everyday for lunch and not get tired of it.
This version of fried rice was born from the need to use some cabbage and zucchini from the garden. It was a garden miracle that I grew cabbage. A gift from God. I think He knew if I didn’t get a cabbage to grow this year I may throw in the gardening towel. So one evening, lo and behold, hiding amongst the weeds were 5 good sized heads of cabbage. We ate a lot of cabbage that week.
(vegetables may be changed up according to what’s in the garden)
-1 head cabbage
-1/2 onion (optional)
-2 c. cooked rice (reserved for leftovers from another meal)
-ginger powder (don’t skip this is what makes it taste like an egg roll)
-fat of choice for sauteeing (I used lard)
Step 1: Heat up fat of choice in large skillet over med/high. Meanwhile, cut cabbage head in half then cut into strips. Cut zucchini into half moons. Dice onion.
Step 2: Sautee vegetables and a sprinkling of salt, garlic powder, and ginger powder until softened and then until they get a bit of that browned coloring.
Step 3: Push vegetables to the side of skillet to make room for eggs. Crack eggs and whip with a fork to scramble. Cook until done. Incorporate eggs into vegetables mixture.
Step 4: Push vegetables and eggs to the side of skillet to make room for rice. Maybe add a bit more fat to help soften rice. Let it cook alone while it softens and heats up. Then incorporate it into the vegetables.
Step 5: Add more salt, garlic powder, and ginger powder to taste.
Ingredients produced on farm: eggs, zucchini, cabbage, lard.