Vegetable fried rice

Vegetable fried rice

Published: November one, 2013 Last Updated: July ten, 2019
By Sarah 37 Comments

Fried rice is a single of people items that can be made from just about anything at all and vegetable fried rice is no diverse. All you need is some leftover rice and different combine-ins. If we haven’t described it previously, it’s a great way to use up all the odds and ends in your fridge. We’ve made fried rice out of the last of a leftover Thanksgiving turkey prior to (SUPER Asian of us, I know. It’s in fact pretty great. And…this was Soon after we’d currently created turkey soup, turkey sandwiches, and turkey congee. Yes, congee. So great. A leftover Thanksgiving bird is a wealth of opportunity, men and women).

ANYWAY. Back on subject. This is a totally vegetarian vegetable fried rice, and is just as great as a fried rice created with meat. The addition of dark (or mushroom) soy sauce provides it a wealthy, darker shade and wonderful flavor.

Attempt it! We additional egg to make it a bit heartier, but this could simply be manufactured vegan if you just omit the egg. You know, if that’s your thing.

  • small red onion, diced
  • cup diced carrots
  • cup sliced fresh mushrooms
  • cup diced green bell pepper
  • cup fresh green peas
  • 1 scallion, chopped
  • cup mung bean sprouts
  • two to three cups cooked white rice
  • two eggs
  • 2 tablespoons oil
  • two teaspoon dark soy or mushroom soy sauce
  • one teaspoon salt
  • 1 teaspoon light soy sauce or seasoned soy sauce
  • pinch of white pepper

Dice all of your veggies so all of them have the identical uniform form and set them aside in neat piles. The exception is the mung bean sprouts, which just want to be cleaned and trimmed.

Get out your cooked rice and break up any clumps of rice onto a plate. Typically, the very best time to make this dish is if you have leftover rice in the fridge but if you don’t, just let your cooked rice cool uncovered on a plate. Wash and moist your hands with cold water and handling the rice even though breaking up clumps will be a lot easier!

Beat two eggs in a bowl in a bowl and scramble them in a pan using one tablespoon of oil. Minimize the scrambled eggs with your spatula so you don’t get huge clumps of egg. Get rid of them from the pan and set aside.

Heat the wok on the highest setting and include 1 tablespoon of oil, red onion and carrots and stir for about thirty seconds. Up coming, add the mushroom, peppers, and peas and stir-fry for another thirty seconds.

Add in your rice. Stir the mixture together for a minute to heat up the rice. Be sure to firmly scrape the bottom of the wok with your spatula to prevent the rice from sticking. A hot wok is also a must to prevent sticking but guaranteeing that you scrape the bottom of the wok as you combine.

When the rice is warmed, add the dark soy sauce, salt, light soy, and white pepper and stir-fry for one more minute.

You can see from the image that some of the rice has began to stick but don’t panic! As the rice and the wok heat up, your wok bottom scraping with your helpful metal wok spatula pays off with a non-stick impact. Include the bean sprouts.

Joss Whedon

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