This vegetarian fried rice was requested by Suzanne. I cannot take credit for this recipe though. It was originally one of my late Aunt Nancy’s recipes. Boy oh boy…could that woman cook! Thank you Aunt Nancy.
For others who may be interested in another really yummy version of fried rice, try this one:
Chinese Fast Food Recipe For Fabulous Fried Rice
I hope that you enjoy this recipe Suzanne!
Your Ingredients:
NOTE: Make 2 cups of cooked white rice (you could also use brown) the day before according to package directions. Place it in a covered bowl and freeze it until right before using. (DO NOT use Minute Rice)
4-tbsp vegetable oil, or as needed
couple of dashes of sesame oil
2 eggs, beaten slightly
4 green onions, washed, dried and sliced thinly on the bias (diagonally)…use the green part too
1-cup bean sprouts, washed, picked through, blanched, and drained well
1/2-cup shredded Napa cabbage, washed and blanched
1-cup blanched shredded carrots (you can use the packaged ones but wash them even though they say they’re ready to eat and dry them well…you can even take a sharp knife to chop them even smaller if you like)
3 cloves garlic, minced
2 rounded tbsps crushed fresh ginger, more or less
1 medium red bell pepper, diced
2-cups of frozen cooked rice, use your fingers or a fork to separate all of the grains completely
1-cup frozen peas
1/3 cup Tamari, dark aged soy sauce
1-tsp oyster sauce (or omit if this dish should be truly vegan)
Crushed red pepper flakes (only if you like a little bite…otherwise, just use freshly ground black pepper to taste)
Salt, you probably won’t need any
PREHEAT your wok on high heat.
ADD the vegetable and sesame oil and be careful not to burn.
ADD the slightly beaten eggs to the wok and continually shred the scrambled pieces with your fork.
ADD the onions, sprouts, cabbage, carrots, garlic, ginger, and red bell pepper and stir-fry for about 3 minutes.
ADD the cold rice and continue to stir-fry until the rice begins to brown (or with brown rice, maybe a couple of minutes).
ADD the peas, Tamari, oyster sauce, and crushed red pepper flakes and continue to stir fry for 2-3 more minutes.
MAKE sure all ingredients are blended well and continue stir-frying until everything is nice and hot, about 2-3 minutes more.
PLACE into warmed oriental bowls and garnish with a few snips of fresh scallions (greens onions) on top.
ANOTHER NOTE: Blanch: place your vegetables in boiling water for just a couple of minutes and drain.
LAST NOTE: If the rice sticks to the fork while you’re trying to separate the grains, place your fork under cold running water every few separations.
For others who may be interested in another really yummy version of fried rice, try this one:
Chinese Fast Food Recipe For Fabulous Fried Rice
I hope that you enjoy this recipe Suzanne!
Your Ingredients:
NOTE: Make 2 cups of cooked white rice (you could also use brown) the day before according to package directions. Place it in a covered bowl and freeze it until right before using. (DO NOT use Minute Rice)
4-tbsp vegetable oil, or as needed
couple of dashes of sesame oil
2 eggs, beaten slightly
4 green onions, washed, dried and sliced thinly on the bias (diagonally)…use the green part too
1-cup bean sprouts, washed, picked through, blanched, and drained well
1/2-cup shredded Napa cabbage, washed and blanched
1-cup blanched shredded carrots (you can use the packaged ones but wash them even though they say they’re ready to eat and dry them well…you can even take a sharp knife to chop them even smaller if you like)
3 cloves garlic, minced
2 rounded tbsps crushed fresh ginger, more or less
1 medium red bell pepper, diced
2-cups of frozen cooked rice, use your fingers or a fork to separate all of the grains completely
1-cup frozen peas
1/3 cup Tamari, dark aged soy sauce
1-tsp oyster sauce (or omit if this dish should be truly vegan)
Crushed red pepper flakes (only if you like a little bite…otherwise, just use freshly ground black pepper to taste)
Salt, you probably won’t need any
PREHEAT your wok on high heat.
ADD the vegetable and sesame oil and be careful not to burn.
ADD the slightly beaten eggs to the wok and continually shred the scrambled pieces with your fork.
ADD the onions, sprouts, cabbage, carrots, garlic, ginger, and red bell pepper and stir-fry for about 3 minutes.
ADD the cold rice and continue to stir-fry until the rice begins to brown (or with brown rice, maybe a couple of minutes).
ADD the peas, Tamari, oyster sauce, and crushed red pepper flakes and continue to stir fry for 2-3 more minutes.
MAKE sure all ingredients are blended well and continue stir-frying until everything is nice and hot, about 2-3 minutes more.
PLACE into warmed oriental bowls and garnish with a few snips of fresh scallions (greens onions) on top.
ANOTHER NOTE: Blanch: place your vegetables in boiling water for just a couple of minutes and drain.
LAST NOTE: If the rice sticks to the fork while you’re trying to separate the grains, place your fork under cold running water every few separations.
Always Enjoy!
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