Monday, December 7, 2009

Vegetable Fried Rice

Vegetable Fried Rice

You can use any vegetables you have on hand. For best results, the rice needs to be made ahead of time or use left over rice from the day before.


3 eggs, beaten (or egg substitute)
1 tablespoon butter
2 tablespoons vegetable oil
1 teaspoon sesame oil (optional)
1 tablespoon minced garlic
1 tablespoon minced ginger
½ red onion, diced
½ red pepper, diced
½ celery stalk, sliced thin
Handful of chopped asparagus or small broccoli florets
4 cups cooked and cold rice (use brown basmati, it's healthier than white)
1 cup snow peas, cut in half
2 green onions, slice thin
2 tablespoons chopped cilantro (optional)
Pinch of dried chili flakes (optional)
1 tablespoon sesame seeds
3 tablespoons soy sauce
1 tablespoon lime juice or rice wine vinegar
1 cup bean sprouts


Heat a sauté pan over medium heat. Melt the butter and add the beaten eggs. Scramble the eggs and set aside.
Heat vegetable oil and sesame oil in wok or large sauté pan over med-high or high heat. Add the minced garlic, minced ginger, red onion, red pepper, celery, and asparagus or broccoli and cook for 2 minutes.
Add the cooked rice and stir. Once incorporated and rice has been heated through, add the snow peas, scallions, coriander, dried chilies, and sesame seeds. Combine the soy sauce and lime juice in a small bowl. Add this mixture to the pan and toss until the liquid has been absorbed into the rice. Add the scrambled eggs and mix to reheat. Garnish wit the bean sprouts and serve immediately.

Mushrooms are also nice to put in. If you want to leave out the eggs you can add some tofu instead for the protein. Just cut into cubes and sauté until crispy, or use baked tofu cut into cubes, then add it at the same time you add the rice.

No comments:

Post a Comment