Chinese Vegetable Fried Rice Recipe - Cooking Index
Serve this with some pan-sauteed tofu on the side, and perhaps some sliced tomatoes and bell peppers.
Type: Rice1 1/2 cups | 240g / 8.5oz | Brown or brown basmati rice |
2 tablespoons | 30ml | Vegetable oil - divided |
3 | Eggs - beaten, (optional) | |
1 | Bag frozen mixed vegetables - (16 oz) - thawed | |
4 | Scallions - (to 5) - thinly sliced | |
Natural soy sauce - to taste |
Combine the rice with 4 cups of water in a large saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes.
If using eggs, heat half of the oil in a medium-wide skillet. When hot, add the beaten eggs. Turn the heat down to medium-low. Cover, and cook until the eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. When cool enough to handle, cut into strips about 1/2-inch wide by 1 1/2 inches long.
Heat the remaining oil in a wok or stir-fry pan. Add the mixed vegetables and stir-fry until they are just tender-crisp. Add the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes. Stir in the optional egg strips and serve, passing around extra soy sauce if you'd like.
This recipe yields 6 or more servings.
Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.