Not-Fried Rice with Roasted Veggies

Roasted Vegetables

I used to make fried rice with stir-fried vegetables on a fairly regular basis. Everyone liked to eat it, but no one liked to help clean up. Also, by the time I was done cooking, I was exhausted. After one too many complaints about the mess it made (from someone who will remain nameless) I vowed never to make stir fry again! Take that!

I stuck to my promise for several months, but I missed the flavors. So I tried to find a way to simplify the process.

Step one: I found a great recipe for baked fried rice. Yes, it involves less oil, and that’s nice and all, but even better, I don’t have to tend to it, and I still get that yummy chewy texture. So much less work! I don’t add the Sriracha that the recipe calls for at this stage since the kids wouldn’t touch it if I did. And I’d love to try the pineapple and cashews she uses—they look so yummy—but so far I’ve just stuck to whatever “usual suspect” veggies I have on hand. Broccoli, cauliflower, carrots, onions, that kind of thing.

Step two: I pared down my list of vegetables to cut out some of the chopping. I usually feel like I have to put in a little of everything, but really, I don’t.

Step three: I roast veggies instead of stir-frying. Nope, it’s not just the same, but the veggies are still delicious. I cooked everything at about the same temp as the rice until the rice was done, and then I think I turned up the heat a bit.

I let the kids choose the veggies they want before we mix them all together for us. If I have time, I like to make this peanut sauce and of course, the grown ups always get  Sriracha.

Now I’d be lying if I said this version isn’t messy or time-consuming. It still requires a fair amount of prep and cleanup. But somehow being able to cook it unattended, all at the same time (rather than in batches) makes it less of a pain to make. Works for me, anyway.

Finished My Berlin Kitchen by Luisa Weiss. Sigh. I miss it now. Are you reading anything good? I need something to curl up with. The weather here has been horrible this week, and I’m sorry, friends in northern climes, because your weather must be ten times worse. It’s starting to feel like that Ray Bradbury story where the people live on a planet where the sun comes out only once every seven years (“All Summer in a Day”). We can make it to spring, right?

The school’s book character parade was this morning and as usual was pretty much the cutest thing all year. Hope I can show you a pic of our little Marco Polo soon. The costume is pretty sweet. Marie Antoinette also looked great, though her costume was just a fancy dress we found at the thrift store.

Have a great weekend! And now, back to novel writing….

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2 thoughts on “Not-Fried Rice with Roasted Veggies

    • Hi Joyce. You must be a faster chopper than I am! Also I like to cook each veggie separately to ensure even cooking temps, which may be obsessive. Roasting means I obsess less. A steamer is great for steamed rice, but it’s quite a different result than fried rice. To each her own, right? 😉

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