February 25, 2020

RECIPE: Vegetable Fried Rice


Noah is obsessed with everything that has soy sauce, and he especially adores fried rice. I usually make a double batch of this on Sunday evening so that he can take leftovers for lunch at school all week. Cold, leftover rice works best for fried rice, but since I'm terrible at planning ahead, I make this with fresh, hot rice as well.

For the fried rice seasoning, I make a big batch of it and store it in a mason jar. (You use 1 tsp. per cup of cooked rice when making fried rice)


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Vegetable Fried Rice

Ingredients:

2 Tbsp. light tasting olive oil (or canola or vegetable oil), divided
4 eggs
6 cups cooked white rice (I love Jasmine rice for this!)
1-2 bags of frozen peas and carrots (I use two)
2 Tbsp. fried rice seasoning (see recipe below)
4 Tbsp. soy sauce
2 tsp. sesame oil

Fried Rice Seasoning (this makes a large batch to keep on hand; I store it in a mason jar):
4 Tbsp. garlic powder
4 tsp. ground ginger (powder)
2 tsp. sugar
2 tsp. salt
2 tsp. black pepper

Directions:

In a large skillet, heat 1/2 Tbsp. olive oil over med-high heat. Beat the eggs in a bowl, and then add to the skillet. Cook through, until scrambled, and then set the eggs aside in a bowl.

Add the other 1-1/2 Tbsp. olive oil to the skillet, and turn the heat on high. Add the rice and stir to coat it evenly in oil. Add the frozen peas and carrots and stir as it continues to cook.

Meanwhile, combine the fried rice seasoning (2 Tbsp), soy sauce, and sesame oil together in a small bowl. When the rice is starting to brown and the vegetables are heated through, add the seasoning mixture to the skillet and stir well to coat all the rice.

Finally, add the scrambled eggs back into the skillet. Mix it all together and serve. Makes 6 servings.



3 comments:

  1. I love fried rice! I never thought of packing it for the kids for lunch, great idea.

    ReplyDelete
  2. This looks delicious! Thanks for sharing!

    ReplyDelete
  3. This inspired me to make fried rice again. I usually add the eggs at the end and have a somewhat gummy fried rice. I like the technique to pre-scramble the eggs.

    ReplyDelete

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