Greenmarket Fried Rice

This is intended to be a modular menu, meaning that adults can enjoy it as a complete meal, while young kids (aged four and under) can peel off three parts for themselves – the starter, this recipe for Greenmarket Fried Rice, and Pavlova.  Each course is easy to prepare, and can be served at different hours without losing anything. 

The Menu

• Fresh baguette, sliced with aged Gouda
• Simple Green Pear and Blue Cheese Salad
• Seared Scallops with Lime and Cilantro Butter
• Greenmarket Fried Rice
• Pavlova

I call this "Greenmarket Fried Rice" because I choose the vegetables from whatever looks best when I visit my local Greenmarket on a Saturday morning. 

Serves 4.

Ingredients

8-12 oz. bacon
One medium yellow onion
One ear of corn (3/4 cup of frozen will work too)
3/4 cup of peas (frozen or fresh)
One cup of rice
Two good-sized handfuls of cilantro
Two eggs
Soy sauce
Salt

1. Cook bacon in a large frying pan until brown and fully cooked but not to the crumbling point.  Drain on paper towels and cut into half-inch strips.  
2. Pour off some of the bacon grease but leave 1 to 2 tablespoons in the pan.
3. In a separate sauce pan, cook the rice separately, according to package directions (I have a bias for a drop of butter and salt).
4. Chop the onion into small, 1/4 - 1/2 inch pieces and set aside. 
5. Remove the corn from the raw cob and set aside. 
6. Run some warm water over uncooked peas, if you’re using frozen.  If you’re using fresh, just set them aside with your other vegetables.
7. Add any other vegetables you would like to include in the rice (and get into your child’s tummy) – e.g., lima beans, tomatoes, asparagus, etc.
8. Chop the cilantro, and put that aside with everything else.
9. Re-heat the pan with the bacon grease in it, and add the onions, tossing them for about two minutes until softened and very slightly golden brown. 
10. Add the cooked rice, and mix it with the onions for about 30 seconds.
11. Add the corn, peas and bacon and toss to combine.  Cook for one or two minutes, making sure the vegetables are softened just slightly.
12. Pushed the rice mixture to the edges of the pan creating a circle, leaving the center with nothing in it and the pan exposed.  Crack one egg into it and scrambled it until it’s a consistent yellow texture but before it shows signs of hardening.  Mix the rice into it, coating everything with the egg.  Repeat with the second egg.
13. Add the cilantro and soy sauce to taste (begin with about 1 1/2 teaspoons and add more gradually because it can be very salty).  Adjust the flavor with a pinch of salt and/or a little more soy, to taste. 
    

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