Vegetable fried rice
(from CLattuada’s recipe box)
You can improvise whatever vegetables you have on hand, from fresh broccoli to frozen peas.
Source: Real Simple
Cook time: 30 minutesServes 4 people
Categories: dinner, haven't tried, side
Ingredients
- 1 1/2 cups long grain white rice
- 3/4 cup low sodium soy sauce
- 2 tbs light brown sugar
- 1 tbs white wine or rice vinegar
- 1 tbs grated fresh ginger
- 1 tbs olive or penut oil
- 2 carrots, cut into matchbook sized strips
- 2 cups snow peas, cut into thirds
- 2 cups bean sprouts
- 4 scallions (white and light green parts), thinly sliced
- 4 eggs, lightly beaten
Directions
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Cook the rice according to the package directions.
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Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger, set aside.
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Heat the oil in a large, nonstick skillet over medium-high heat.
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Add the carrots and and stir-fry for 2 minutes.
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Add the snow peas, bean sprouts and 3 tbs of the soy sauce mixture and stir fry until the vegetables are almost tender but still crisp, about 2 minutes.
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Transfer to a bowl.
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Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions.
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Cook until warmed through, about 1 minute.
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Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set.
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Stir the eggs into the rice.
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Transfer the rice mixture to individual plates and top with the vegetables.