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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1In a wok, heat oil. When oil is hot, add onion and stir fry 2 minutes.
2Add cooked rice and heat through.
3Sprinkle seasoning mix over rice and mix well. Stir in tamari.
4Make 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.
5Then 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