This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is one I’ve made many times since I got the book, most notably, with Dorie herself (when she came to cook with my Cooking Basics boys!).
They did a great job…
And we all had a fab time…
I also made this with my older, Petits Chefs group…
And we added poached chicken to make it more of a “meal”…
Fried rice is pretty much my favourite “from the fridge/ pantry” meal ever so I knew I’d love this even before I made it.
What is great about this meal is how versatile it is – you can pretty much use up any veggies or protein you have in your fridge. When I made the dish recently, we added shrimp (a freezer staple for us) to make it a complete meal. It’s a fabulously tasty, easy (and, depending on what veggies you use), pretty meal. Winning on so many levels!
Get the recipe for Dorie Greenspan’s Ginger Fried Rice on page 239 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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We loved it as well. What a great cooking company!
Cooking in a group is beyond fun, especially with Dorie. The boys did a great job.
i love that dorie came to cook with you and the guys– how fun!! i liked this one, too (even though i had to cook it by myself haha).
Absolutely loving those photos of Dorie’s visit ! I remember when it had happened and those petit chefs are utterly adorable. Yes, this was a winner indeed. I’m over the shame of not preparing this before and will be making great use of leftovers with the various riffs. Just catching up on last time’s sheet pan chicken- also a crazy flexible and quick dish. Big hit in my house and yours looked delish as well !
Love the look on the boys faces, concentrating so hard. A great experience for them to be working with Dorie. The recipe was wonderful, I loved it and also used the shrimp.
Thank you for sharing these wonderful photos. I bet everyone had a good time. Glad to see the next generation learning how to cook.
Yep, this is a go-to for sure: and as Mardi says, a stir-fry is also a great way to reduce food waste. (As is roasting old veggies.)
Personally, I’d up the ginger quotient a bit…
How cool is that?! What a great experience for those young chefs! Super versatile recipe and great to use up veggies on hand.