Vegetable Fried Rice
This is a delicious recipe that helps you make a tasty dish with leftover rice and whatever veggies you have on hand.
Yield
2 servingsPrep
10 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
peanut oil
1 tablespoon peanut oil |
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
or as needed, minced |
|
| ½ | inch |
ginger
finely chopped or minced |
*
|
| 3 | each |
mushrooms, button
or cremini, sliced |
|
| ½ | each |
green bell peppers
cut into 1/4-inch cubes |
|
| 1 | small |
carrots
cut into small cubes |
|
| ½ | each |
sweet red bell peppers
cut into 1/4-inch cubes |
|
| ½ | cup |
peas, frozen
|
*
|
| ½ | cup |
corn
fresh or frozen |
|
| 1 | cup |
brown rice
cooked from leftover |
*
|
| Sauce | |||
| 1 | teaspoon |
sesame oil
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
garlic sauce
optional |
* |
| 1 | teaspoon |
rice vinegar
or to taste |
|
| To serve | |||
| 4 | tablespoons |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
peanut oil
1 tablespoon peanut oil |
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 0.5 | inch |
ginger
finely chopped or minced |
*
|
| 3 | each |
mushrooms, button
or cremini, sliced |
|
| 0.5 | each |
green bell peppers
cut into 1/4-inch cubes |
|
| 1 | small |
carrots
cut into small cubes |
|
| 0.5 | each |
sweet red bell peppers
cut into 1/4-inch cubes |
|
| 118 | ml |
peas, frozen
|
*
|
| 118 | ml |
corn
fresh or frozen |
|
| 237 | ml |
brown rice
cooked from leftover |
*
|
| Sauce: | |||
| 5 | ml |
sesame oil
|
|
| 23 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
garlic sauce
optional |
* |
| 5 | ml |
rice vinegar
or to taste |
|
| To serve: | |||
| 6E+1 | ml |
cilantro
freshly chopped |
|
Directions
Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
Add the onions, stirring constantly, and cook for about 6 minutres until onions are browned and soft.
Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
Add the ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
Stir in the bell peppers, carrots, and cook for about 3 minutes until tender.
Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.
Stir in the cilantro until well combined.
Divide among the serving plates, and serve warm.
