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Vegetable Fried Rice

Magical.Palate's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Minced garlic 1 Teaspoon
  Onion 1⁄2 Small, cut into 1/4-inch cubes
  Carrot 1 Small, cut into 1/4-inch cubes
  Celery stalk 1 , cut into 1/4-inch cubes
  Chicken broth/Water 2 Tablespoon
  Canned baby corn 8 Ounce, drained, rinsed, and cut into 1/2-inch pieces (1 Can)
  Green onion with tops 1 , thinly sliced
  Frozen peas 1 Cup (16 tbs), thawed
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Cooked brown rice 4 Cup (64 tbs)
  Soy sauce 2 Tablespoon
  Oyster sauce 2 Tablespoon
  Sesame oil 2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Shredded lettuce 1⁄4 Cup (4 tbs) (For Garnish)
Directions

Place a wok or wide frying pan over high heat until hot.
Add the vegetable oil, swirling to coat the sides.
Add the garlic, ginger, and onion; cook until the onion is soft, about 30 seconds.
Add the carrot, celery, and broth and stir-fry for 2 minutes.
Add the baby corn, green onion, peas, mushrooms, and rice, separating the grains of rice with the back of a spoon; mix well.
Stir in the soy sauce, oyster sauce, sesame oil, and pepper; cook until heated through.
Garnish with shredded lettuce.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice, Vegetable
Restriction: 
Vegetarian

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