vegetable stir fried rice
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.
prep time
cook time
method
Stir-Fry
yield
Ingredients
- 3 cups day old, cooked rice
- SUGGESTED VEGGIES - ADD AS MANY AS YOU LIKE AND WHAT YOU LIKE
- 1/2 - 1 cups each: frozen corn, and peas
- 1/2 - 1 cups each: thin sliced carrots, sugar snaps cut in bite sized pieces
- 1/2 - 1 cups each: onion slivers (not rings), small broccoli florets (and rounds cut from the stem)
- 1/2 cup 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 package fried rice seasoning (sunbird® is good)
- 1 tablespoon tamari or soy sauce
- - vegetable oil
How To Make vegetable stir fried rice
-
Step 1In a wok, heat oil. When oil is hot, add onion and stir fry 2 minutes.
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Step 2Add cooked rice and heat through.
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Step 3Sprinkle seasoning mix over rice and mix well. Stir in tamari.
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Step 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.
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Step 5Then sir in frozen veggies and scrambled eggs. Heat through and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Other Main Dishes
Diet:
Vegetarian
Keyword:
#lots of veggies
Ingredient:
Rice/Grains
Method:
Stir-Fry
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