I started out making Eating Well’s recipe for Basque Vegetable Rice and midstream, I decided, I wanted fried rice. As a result, this is not authentic basque nor authentic Chinese. It does have some good vegetables in it and I added bits of egg to the brown rice. Bottom line is that it is a good way to make the most of rice and vegetables.
Fried Basque Vegetable Rice
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, quartered and thinly sliced,
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 green bell pepper, thinly sliced
- 4 ounces mushrooms, sliced
- 1 teaspoon paprika,
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 beaten eggs
- 1/8 teaspoon freshly ground pepper
- 1 1/4 cups short-grain white rice
- 3 cups vegetable broth, or reduced-sodium chicken broth
- 2 tablespoons finely minced fresh flat-leaf parsley, for garnish
- Heat oil in a 12-inch cast-iron skillet over medium heat. Add onion and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
- Add, zucchini, bell peppers, mushrooms, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
- Add rice; stir to coat well with the zucchini mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.
- Drop egg in small bits and let it cook up, one or two minutes. Remove and mix in with the rice. (I pushed my rice to the side of the pan and cooked in the other side.)
- Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.