Vegetable Fried Rice

16 ingredients
10 steps

Ingredients

  • 1 tablespoon peanut oil 1 tablespoon peanut oil
  • 1 each onions chopped
  • 2 cloves garlic or as needed, minced
  • 1/2 inch ginger finely chopped or minced
  • 3 each mushrooms, button or cremini, sliced
  • 1/2 each green bell peppers cut into 1/4-inch cubes
  • 1 small carrots cut into small cubes
  • 1/2 each sweet red bell peppers cut into 1/4-inch cubes
  • 1/2 cup peas, frozen
  • 1/2 cup corn fresh or frozen
  • 1 cup brown rice cooked from leftover
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons soy sauce, tamari or to taste
  • 1/2 tablespoon garlic sauce optional
  • 1 teaspoon rice vinegar or to taste
  • 4 tablespoons cilantro freshly chopped

Directions

  1. 1
    Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
  2. 2
    Add the onions, stirring constantly, and cook for about 6 minutres until onions are browned and soft.
  3. 3
    Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
  4. 4
    Add the ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
  5. 5
    Stir in the bell peppers, carrots, and cook for about 3 minutes until tender.
  6. 6
    Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
  7. 7
    Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
  8. 8
    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.
  9. 9
    Stir in the cilantro until well combined.
  10. 10
    Divide among the serving plates, and serve warm.

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