Tuesday, June 14, 2011

Fennel Fried Rice

Whenever I have lunch with my friend Belle, she always brings me some goodies from her garden. Today she brought me some crisp fennel and fresh lettuce. I used one of the fennel bulbs tonight, as I would use onions: as a way to season fried rice.

In a pat of butter with a splash of olive oil, I browned sliced fennel with cubes of chicken. Once the chicken was cooked through, I added beaten eggs and cooked those completely. Then I added already cooked brown rice and another pat of butter. Then I seasoned the rice with some soy sauce. 

With protein and a carb together in this dish, all I needed to round out the dinner plate was a cooked veggie and a raw one. Visually this is all very neutral in color. If I had them, I would have sprinkled this with black sesame seeds. Instead I added a splash of color on my plate with steamed broccoli and a sunomo-style salad of sliced carrots, turnips, and radishes.

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