Vegetable Fried Rice
|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)|
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.