Vegetable Fried Rice

12 ingredients
9 steps

Ingredients

  • 1 tablespoon sesame oil
  • 4 tablespoons canola oil
  • 1 cup of trimmed and quartered brussels sprouts
  • 1 cup diced fennel
  • 2 cups chopped chard
  • 1 cup chopped cremini mushrooms
  • 4 loosely packed cups of leftover rice (about 1 large, quart-size carton, or 2 small pint-size cartons)
  • Rice wine vinegar, to taste
  • 4 frozen cubes (or 4 tablespoons fresh) Secret Weapon Stir-Fry Sauce (see recipe)
  • Soy sauce, to taste
  • Fish sauce, to taste
  • Hot sauce, to taste

Directions

  1. 1
    Heat sesame oil and canola oil in a large pan or a wok over medium-high heat until the oil shimmers.
  2. 2
    Add the vegetables and stir constantly until they have started to soften and brown, about 4 minutes.
  3. 3
    Toss in the rice, and use a wooden spoon or spatula to break up the clumps.
  4. 4
    Some of the rice will stick to the pan, but dont panic.
  5. 5
    The older and drier the rice, the longer this takes.
  6. 6
    If it starts sticking a lot, add a dash of rice wine vinegar or water.
  7. 7
    Keep stirring until the rice softens and becomes slightly translucent.
  8. 8
    Add the frozen Stir-Fry Sauce cubes, and keep stirring as they melt and coat the rice.
  9. 9
    Transfer the rice into a bowl and season to taste with soy sauce, rice wine vinegar, fish sauce or hot sauce, or all four.

Products Matching These Ingredients

Mct Oil Powder

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100% Pure Canola Oil

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Canola harvest, buttery spread, with flaxseed oil

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Brussels sprouts

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Microwavable Brussels Sprouts

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Organic dressing, miso sesame ginger

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Light vinaigrette, lemon ginger sesame

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