Veggie week: Fried Rice

15 Oct

Day 5: Undecided. So I will leave you with a recipe for fried rice.

FRIED RICE
*Recipe addapted by Fine Cooking

Ingrediants:

  • 2 Tbs. canola oil
  • 1 cup peeled, finely diced broccoli stems
  • 3/4 cup finely diced carrots
  • 3/4 cup frozen peas
  • 3/4 cup corn kernels, fresh or frozen
  • 4 scallions  thinly sliced
  • 2 Tbs. finely grated fresh ginger
  • 2 large cloves garlic, minced
  • 4 cups very cold cooked brown rice
  • 2 large eggs, lightly beaten
  • 1/4 cup lower-sodium soy sauce

Heat all but 1 tsp. of the oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add the broccoli stems and carrots  and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the peas and corn and cook about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the rice and cook, stirring, until heated through, 3 to 5 minutes.

Make a 3-inch well in the center of the rice mixture. Add the remaining 1 tsp. oil, then the eggs, and cook, stirring, until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce. Enjoy!

 

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One Response to “Veggie week: Fried Rice”

  1. Chris October 18, 2010 at 3:10 pm #

    I also use Aji no Moto’s Chuka (Chinese) seasoning in my fried rice. It’s basically a modified MSG. Good stuff, as long as you aren’t alergic to MSG.

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