EEE Cooks: Vegetarian Fried Rice (Recipe)

Vegetarian Fried Rice

This is just like the fried rice you’d get in a chinese restaurant, only without all the grease.

Servings and Times

Serves: 3

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Tools and Appliances

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Ingredients

1 tablespoon divided vegetable oil

1 large egg

kosher salt

1 clove garlic

1 teaspoon ginger

3 tablespoons celery

2 tablespoons red bell pepper

1 cup organic gardener's blend carrots, peas, green beans (Cascadian Farms)

2 cups leftover cooked rice

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

pepper

We start by preparing the ingredients. We want everything ready before we begin to stir-fry since it is a very quick preparation. In one bowl we have the oil, in another we have the beaten egg mixed with a little salt, in another we have the garlic, ginger, celery, and red pepper, and another we have the defrosted veggies. We remove the leftover rice from the fridge. In a cup, we combine the soy sauce, sesame oil, sugar, and pepper.

When we are almost ready to eat, we heat our non-stick pan over medium heat with a little bit of the oil. We add the eggs, lower the heat, and cook stirring occasionally for a few minutes. When the eggs are set, we remove the scrambled eggs to a clean plate.

We heat the remaining oil in the pan at medium-high heat, and when hot, we add the garlic, ginger, celery, and red pepper. We stir-fry for a minute, and then add the carrots, peas, and green beans. We stir-fry for another minute. We add the rice, breaking up any lumps. We stir it in and then drizzle on the sauce. We lower the heat to medium-low and cook for a minute, add the cooked eggs, and heat through.

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