Veggie and egg fried rice, sesame tuna, wok-seared vegetables

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Veggie and egg fried rice, sesame tuna, wok-seared vegetables

After a 13 mile run/bike today, I was craving some carbs and veggies. Since our favorite hibachi restaurant is closed (and in Pennsylvania), we created a little feast of our own.

This is also a GREAT way to use up all your veggies at the end of the week. Take all those little pieces you’ve accumulated, toss them in some sauce, and enjoy your at-home take out.

Ingredients (sauce):

  • 2 T cornstarch
  • 1/4 cup brown sugar
  • 2 tsp fresh minced ginger
  • 3 cloves minced garlic
  • 1/2 cup light sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 1 1/2 cups beef broth

The How To: Mix together in medium size bowl with whisk. Add to sautéed ingredients as needed (we used about half for the below recipe)

Ingredients (fried rice):

  • 3 T butter
  • 2 eggs
  • 3 carrots, chopped
  • 1/2 vidalia onion, chopped
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 3 cup pre-made chilled white rice (it’s important that it’s cold)
  • 2 green onions
  • 3 T low sodium soy sauce
  • 2 1/2 tsp oyster sauce
  • 1 tsp toasted sesame oil

The How To:

  1. Scramble eggs in about 1/2 T of butter. Set aside.
  2. Add 1 T butter and 1/2 tsp sesame oil to wok. Sauté all vegetables but green onion until soft.
  3. Increase heat to high and add remaining sesame oil, rice, soy sauce, oyster sauce, and stir.
  4. Fry until the rice is a nice brown color, about three minutes. Add the eggs and combine. Season with salt and pepper as needed.
  5. Using scissors, snip the green onions over the rice to serve.

Ingredients (stir fry):

  • 12 ounces tuna steak, cut into 1/2” cubes
  • 1 T sesame seeds, toasted
  • 1 zucchini, sliced and halved
  • 12 ounces portabella mushrooms, sliced
  • 3/4 vidalia onion, cut into larger pieces
  • Sauce listed above
  • 1 tsp toasted sesame oil
  • 1 T vegetable oil

The How To:

  1. In a wok, add vegetable oil and heat over medium high heat. Add onions and sauté about three minutes. Add mushrooms and sauté another two minutes. Add zucchini and sauté another two minutes.
  2. Add about 1 1/4 cups of your sauce and let come to a simmer.
  3. In a nonstick pan, add sesame oil and heat at medium heat. Add the tuna bites and sauté 1 minute, until cooked on all sides.
  4. Add tuna to vegetable mixture, heat while tossing for one minute.
  5. Serve immediately!

 

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