Vegetable Fried Rice

I love chinese food. I always want to try something new. This week I wanted to venture out from the normal egg fried rice and crispy sesame chicken. So I decided to go with vegetables fried rice. I can't believe I had never shared my vegetable fried rice recipe! I was in shock. So I quickly whipped it up in no time. With leftover rice in the fridge from a couple nights before, this recipe came together in no time!







Frequently asked questions:


1. I don't have old rice. What can I do?


Well when im low on time, I quickly boil some rice, place it on a tray as flat as possible. Cover in clingfilm then toss it in the fridge until completely chilled. Shouldn't take more than a couple hours. So as soon as you decide you want to have vegetable fried rice, then the first thing you want to prep is the rice, if you don't have day old rice.


2. I don't have the same veg. Can I use something else?


Yeah for sure. I use whatever veg I have in the fridge, which is why this recipe is amazing. You can just use leftover veg you may have, like half a carrot, a little corn, those leftover bell peppers in the fridge. It doesn't matter. Toss it all in the rice.


3. Can I use proteins in this?


Yes of course. Change it up a little by using chicken, prawns or even beef.

To make the rice with proteins, make sure you fry off the proteins separately before the vegetables are fried off. Then add the chicken back to the vegetables before adding the rice and sauces.









Ingredients


3 Tablespoons vegetable oil

4 cups cooked and cooled rice. Usually day old rice.

3 eggs- beaten

3 cloves garlic- minced

1/4 cup soya sauce

2 Tablespoons oyster sauce

2 medium carrots- chopped

1/2 a head of cabbage- sliced thinly

1 green bell pepper- chopped

salt and pepper to taste

3 green onions- chopped thinly. Greens and whites

2 Tablespoons oyster sauce

1/4 cup soya sauce

4 Tablespoons butter.




Instructions


  1. Pour 1 Tablespoons vegetable oil in a wok, on a medium heat. Add the beaten eggs and cook until scrambled well. Remove from the wok and set aside.

  2. Add another Tablespoon of vegetable oil. Add the vegetables to the wok and sauté for 5 minutes until they wilt. Add salt and pepper to taste. Add the minced garlic and sauté 1 minute.

  3. Add the precooked rice, soya sauce and oyster sauce. Fold in the rice and vegetables. Be gentle. Over mixing will break the rice.

  4. Finally it's the eggs turn. Add them and mix well.

  5. Add the butter and then steam on a low heat for 10 minutes until fully cooke through.

  6. Garnish with additional green onions- if desired.

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