Veggie Fried Rice with Pickled Cucumber Salad

By Anna Fischer Wulff
Quick, easy, delicious, and oh so colorful!  I threw this together last night with whatever I had on hand and had to use up--not even realizing how tasty and attractive it would be once I plated it up.  Follow my made up recipe or use it as a guide for concocting your own.

Veggie Fried Rice with Pickled Cucumber Salad for #meatlessmonday
1/2 cucumber, halved and thinly sliced
1/2 red onion, thinly sliced
1/2 cup matchstick carrots
1/2 rice wine vinegar
1/2 tbsp salt
1 cup white rice (brown rice is a healthful option)
8 oz fresh or frozen mixed vegetables of your choice
olive oil
1/2 cup stir fry sauce or marinade
1/2 head red cabbage, chopped into 1/4" strips
1 tbsp red pepper flakes
1/2 tbsp ground ginger

In a small container with a tight fitting lid, combine cucumber, red onion, carrots, vinegar, and salt.  Shake until everything is incorporated and set aside, shaking occasionally. Make rice according to package directions.

Use a large pan to heat olive oil and red pepper flakes on medium-high.  Add  cabbage, vinegar, ginger and salt to taste combining well.  Cook 8-10 minutes until cabbage becomes wilted but crunchy.  Transfer to serving bowl and set aside.

In the same pan, add a drizzle more olive oil over medium-high heat.  Saute vegetables until soft and heated through, salting to taste.  Add cooked rice and stir-fry sauce.  Stir until evenly combined.

Serve fried rice over a bed of red cabbage and top with cucumber salad.

Serves 4.

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