Published On: Tue, Jun 11th, 2019

Anything goes in this Kitchen Sink Fried Rice

Years ago, it was my kids who got me to start recycling. Now I would never think of throwing a can or bottle in the garbage. But when it comes to composting at home and at the office, I’m more of a newbie. Every year our Test Kitchen votes on what to plant in our rooftop garden, and the compost helps nourish 120 containers filled with vegetables, fruits and herbs. A group of volunteers help water and tend the garden, which grows enough ingredients to make everything from ratatouille to cocktails.

At home, I have a few less volunteers…and I usually end up doing most of the work. But I’ve seen a big difference in the amount of garbage we put out—our family could go a couple of weeks in a row without garbage collection. One of the main reasons? It’s a simple trick I learned writing my last book, Vegetables First. I keep three bags in my freezer: one for soups, one for purées and one for broths. As soon as I have a few cauliflower cores or asparagus stalks, they go straight into a bag. Imagine if we all took a few more steps towards reducing waste? One day’s food scraps could become the next night’s stir-fry.

Kitchen Sink Fried Rice

4 cups (280 g) broccoli, cut into small florets

ARTICLE CONTINUES BELOW

1 onion, chopped

1 bell pepper, seeded and diced

1 carrot, grated

2 tbsp (30 ml) vegetable oil

3/4 cup (180 ml) chicken broth

1 tbsp (15 ml) sambal oelek

1/2 tsp ground turmeric

ARTICLE CONTINUES BELOW

1/4 tsp curry powder

5 cups (750 g) cooked rice

2 1/2 cups (450 g) various cooked meats (such as shredded chicken, ground beef, sliced pork tenderloin)

6 to 8 slices cooked bacon, coarsely chopped

Chopped cilantro, to taste

Lime wedges, to taste

In a large non-stick skillet over medium-high heat, soften the vegetables in the oil. Set aside in a bowl.

In the same skillet over medium heat, combine the broth, sambal oelek and spices. Stir in the rice. Add the various meats, vegetables and bacon. Cook for 2 minutes, stirring often, or until heated through. Season with salt and pepper. Garnish with cilantro and serve with lime wedges.

Note: Anything goes in this kitchen sink fried rice. Use up any vegetable scraps and leftover meats you have on hand.

Serves 8

Ricardo Larrivée is a Montreal-based television food writer and freelance contributor for the Star. Follow him on Twitter: @ricardorecipes

Let’s block ads! (Why?)

TORONTO STAR

Leave a comment

Anything goes in this Kitchen Sink Fried Rice