Fried rice

January 25, fried brown rice with veggies and egg. Mushroom dumplings with sauce.

I've been cooking making stirfry and fried rice for decades, among the first things I learned to cook from the Moosewood cookbook.

The ingredients are rarely bought with this meal in mind, just whatever is there, especially bits of leftovers.

It's good to keep a few veggies in the freezer for an emergency stirfry.

In fact, it's tough to make this with fresh-cooked white rice.

Lately we include eggs. Cook them first, remove add to reheat after the veggies are cooked and rice is heated.


I only recently learned how easy it is to make dumplings, especially potstickers. It's a great way to add another small dish, more flavors, textures, blah, blah, blah. Also a great use for leftovers, especially when not enough for a full meal. These dumplings are adapted from this recipe.

The sauces are based on this recipe. One, to flavor the stirfry, is a hoisin sauce. The other, the dipping sauce, adds tomato and omits the heat.