Vegetable Stir Fried Rice

Kathy W

By
@Kattyw

The more veggies the better. But be aware this can magically multiply, sort of like veggie soup does.

The prep work takes longer than the cooking time. I like to put each vegetable into it's own bowl, and set them in the order I want to add them to the wok.


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Comments:

Method:

Stir-Fry

Ingredients

3 c
day old, cooked rice

SUGGESTED VEGGIES - ADD AS MANY AS YOU LIKE AND WHAT YOU LIKE

1/2 - 1 c
each: frozen corn, and peas
1/2 - 1 c
each: thin sliced carrots, sugar snaps cut in bite sized pieces
1/2 - 1 c
each: onion slivers (not rings), small broccoli florets (and rounds cut from the stem)
1/2 c
each: thin sliced bok choy, napa cabbage, mushrooms
2
eggs, scrambled (i scramble them in a small skillet just before i start the stir fry. for me it is easier than trying to do them in the wok,)
1 pkg
fried rice seasoning (sunbirdĀ® is good)
1 Tbsp
tamari or soy sauce
vegetable oil

Directions Step-By-Step

1
In a wok, heat oil. When oil is hot, add onion and stir fry 2 minutes.
2
Add cooked rice and heat through.
3
Sprinkle seasoning mix over rice and mix well. Stir in tamari.
4
Make a well in the center of the rice and add the carrots, then broccoli, etc., stir fry for a minute or two after each addition. You want the veggies tender crisp, so start with the things that take longer to cook.
5
Then sir in frozen veggies and scrambled eggs. Heat through and serve.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Vegetarian
Hashtag: #lots of veggies