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