Fried Rice - Real Simple

Ingredients

2 cups short-grain brown rice
4 tablespoons canola or olive oil
4 large eggs, lightly beaten
1 small red onion, chopped (1/2 cup)
1 small carrot, minced (1/2 cup)
1/2 cup frozen peas, thawed
4 scallions, finely chopped (1/2 cup)
1 large tomato, peeled, seeded, and chopped
2 teaspoons salt
1/2 cup chopped fresh basil leaves

Preparation

1. Combine the rice with 4 cups lightly salted water in a large saucepan and heat to boiling. Reduce heat to low, cover, and simmer gently 25 to 30 minutes or until all the water is absorbed.
2. Heat 2 tablespoons of the oil over medium-high heat in a large skillet, wok, or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside.
3. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through.
4. Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.
   

Nutritional Information

CALORIES 388(0% from fat);
FAT 15g (sat 2g);
PROTEIN 11mg;
CHOLESTEROL 141mg;
CALCIUM 62mg;
SODIUM 855mg;
FIBER 5g;
CARBOHYDRATE 53g;
IRON 2mg

Beef Fried Rice

Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.

Ingredients

3/4 pound sirloin steak, cut into 1/2-inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red-pepper flakes
1 1/2 cups long-grain rice
1 bunch watercress (about 5 ounces), tough stems removed
1 egg, beaten to mix
3 tablespoons cooking oil
2 scallions including green tops, chopped

Preparation

1. In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.
2. Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
3. Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips.
4. Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.
   

Wine Recommendation: A California merlot, with its plum flavor and undercurrents of chocolate and herbs, makes a rich accompaniment to the beefy rice. As always with California wines, try to find one that is lightly oaked; a heavy oak taste tends to overwhelm food.