Vegetarian Fried Rice
This is just like the fried rice you'd get in a chinese restaurant, only without all the grease. Originally served as part of Chicken Teriyaki and Fried Rice.
Ingredients
- 1 tablespoon divided vegetable oil
- 1 large egg (lightly beaten)
- kosher salt
- 1 clove garlic (minced)
- 1 teaspoon ginger (minced)
- 3 tablespoons celery (minced)
- 2 tablespoons red bell pepper (chopped small)
- 1/2 cup organic gardener's blend carrots, peas, green beans (defrosted to room temperature and corn removed)
- 2 cups leftover cooked rice
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1/4 teaspoon sugar
- pepper
Instructions
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.