Last spring I had the pleasure of meeting with representative of Jassn Ceramic Knives at the International Housewares Show. Over the months we started a dialogue. The whole use of Ceramic Knives is new to me. Admired form afar, but never had the opportunity to try them, let alone own them. As a food blogger, I admit I have a lot of knowledge about food related items, but still have so much more to discover and learn. Mikal was kind enough to send me a set and we talked about how I can spread the word about this great company. Whats sets Jassn apart for me from other ceramic knives is the sheer beauty. As a visual person I was blown away by the beauty of the knives. Particularly , this set called the Four Seasons.
Beautiful, strong and tough. I was an added bonus to know that ceramic knives have a longer longevity than other knives, stay sharper, and are just below a diamond in hardness. They wont interact with your foods, absorb odors, and are non porous. All wins for when you work in the kitchen.Ceramic knives are to used only for fruit, vegetables, and fish without bones. I decided to give my knives a whirl while chopping vegetables for a delicious vegan fried rice.
Here is the recipe as promised for the Vegetable Fried Rice.
In addition I will be offering a giveaway to my readers for a 5 inch ceramic Jassn Knive with a $45 MSRP. Please leave a comment and spread the word. I will chose one winner July 10, 2011.
All of my readers are eligible for a 15% discount for purchasing Jassn Ceramic Knives . Use the discount code coco-cooks.Click Here.
- 2-3 cups of cooked rice ( 1 day old or more, refrigerated)
- ½ cup sliced cabbage
- ½ cup died carrots
- ½ cup zucchini
- ½ cup onion
- ½ cup mushrooms
- 1-2 cloves minced garlic
- 2 eggs beaten
- ⅛ cup Soy Sauce
- 2 tablespoons vegetable oil
- 2 tsp Fish Sauce to finish
- In a separate skillet fry your beaten egg and set aside. Slice into slivers.
- Heat wok or skillet with the 2 tablespoon vegetable oil. Add onions and cook until almost translucent.
- Add zucchini, carrots, mushrooms, garlic, cabbage. Cook until softened.
- Crumble cooked refrigerated rice until loose, and add to pan with vegetables.
- Stir until vegetables and rice are mixed.
- Add cooked egg.Stir in.
- Add Soy Sauce and cook a few more minutes.
- Finish with Fish Sauce . Cook 1 minute and remove from heat. Serve hot.
This is probably going to be my dinner. It’s perfect summer fair, filling and yet light.
Hope you like it!
What a fabulous giveaway!
That rice dish looks so healthy and delicious.
Cheers,
Rosa
1)Beautiful knives:)
2)Fish sauce is magic–I put it in almost everything (savory, anyway)
3)You are a Real Diva! 🙂
thanks for this,I am making it along with grilled salmon(that i had out for dinner,and was looking for a side dish for)this rice will accompany the grilled salmon superbly,especially given this heat that we are supposed to get in Chicago today.The knives are almost like works of art.very awesome.love your blog.
Thank you Tracey. This weather is going to be a beast today!
Having 27 people for the weekend and was working on my menu when this popped up was wondering what to cook for Saturday night supper, now I know.
I LOVE fried rice….thanks for the vegetarian recipe.
I have a fried rice OBSESSION, but have never finished it with fish sauce. Looking forward to trying it.
Thank you for the recipe. I’ve have been thinking of investing in a set of ceramic knives. I love the design on the knives that you have.
Sign me up! The knives are lovely. I’d love to win them!
You’re having fun with your videos! Hope to be a winner. 🙂
Id love to win!
Another recipe off to try! Stunning knife set – I’m 100% Jealous!! 🙂 I wish I could’ve broken away from my booth to go exploring some more at IHA…
Can’t wait to get cookin’! Always love visiting for new inspiration 🙂
That is a beautiful set of knives! I have always wanted a set of ceramic knives!