Santa Fe Fried Rice Recipe

My dad and I love to invent recipes.  He likes to make fried rice with lots of different vegetables.  We came home to an interesting mix of veggies from the garden, CSA and leftovers in the refrigerator.  Here is the dish that we made over the weekend.

Fried Rice Recipe

By Amy and John

Rice in Pressure Cooker

It is fast and easy to make rice in a pressure cooker.  The recipe is the same, 1 cup rice to 2 cups broth.  I added dried spices of thyme, curry powder and red pepper flakes.  Follow the specific instructions for your pressure cooker, but mine took about three minutes to heat and three minutes to cook at pressure.  I left it in the cooker for a few extra minutes to soak up all of the broth and it was nice to fork into the vegetable portion.  I had cooked rice before my dad finished watering my herb garden.

Vegetables

1 onion (I used a small white onion from the CSA share in July)

2 cloves of garlic

2 small yellow zuchini

3 carrots, diced

3 stalks of celery, diced

two handfuls of green beans

two handfuls sugar snap peas (the last from my garden)

2 Mesa Top Farm eggs

3 green chile, diced

Saute the onions and garlic in olive oil.  Add the carrots, celery and zucchini to cook.   Add the rice to this mixture and spread in the saute pan.  Wait until the rice is hot enough to scramble the eggs.  Add the eggs to the top and mix in to scramble.  Boil the green beans and snap peas for a few minutes and add to the mixture at the end.  Top with green chile and soy sauce.  This is a strange mixture, but gives a little salt and a little heat to the dish.  Enjoy.

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