Wednesday, September 22, 2010

Vegetable Fried Rice

I made some fried rice to accompany our egg rolls and orange chicken. This was my first attempt and I was very pleased. I used lots of veggies since I had a ton of them at my disposal.

½ cup oil
1 tbsp ginger powder
1 tbsp garlic powder
¼ cup of soy sauce, divided
1 yellow onion, chopped
4 stalks of celery, washed and chopped fine
1 can of water chestnuts, drained and chopped
1 cup of fresh corn
1 cup of broccoli, chopped into 1 inch pieces
½ cup bean sprouts
½ cup shredded carrots or coleslaw mix
½ cup snow peas
4 cups of cooked rice

1. Heat the oil in a wok. Add the ginger and garlic powder. Add the onion, celery, water chestnuts, and corn. Saute for 10 minutes.
2. Add the remaining vegetables; broccoli, bean sprouts, carrots, snow peas and 1/8 cup soy sauce. Stir everything together and saute for another 10 minutes.
3. Once all the vegetables are cooked, add the rice. One cup at a time. Mix all the ingredients together until rice and vegetables are well blended. Add remaining soy sauce to give rice more flavor and color.
4. Saute rice and vegetable mix in the wok until rice seems fried. Feel free to add more soy sauce or oil if rice is either too bland or too dry, use in moderation.
5. Serve warm. Enjoy!

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