Chinese Vegetable Fried Rice
Vegetable Fried Rice - a dish that's as vibrant as it is delicious. This colorful meal, with its medley of fresh vegetables, fluffy rice, and savory flavors, is a favorite in many households, including mine. Let me guide you through the various aspects of this dish, from cooking tips to serving suggestions, FAQs, and more.
Equipment
- 1 wok
Ingredients
- 21/2 tablespoons oil divided
- 3/4 cup onion minced
- 1 egg beaten
- 3 drops soy sauce
- 3 drops sesame oil
- 1/2 cup carrot minced
- 1/2 cup frozen peas thawed
- 4 cups cold cooked rice grains separated
- 4 scallions sliced
- 2 cups bean sprouts
- 2 tablespoons light soy sauce
Instructions
- In a wok, heat 1 tablespoon oil. Sauté onions for about 2-3 minutes or until slightly brown. Remove from heat and transfer to a plate.
- Combine egg, soy sauce, and sesame oil in a bowl. Set aside.
- Once wok has cooled slightly, coat surface with 1⁄2 tablespoon oil. Pour in egg mixture. Spread egg by swirling it around surface of wok. When egg appears fluffy, turn over and cook for a few seconds. Transfer to a bowl and cut into small pieces.
- Add 1 tablespoon oil in wok. Sauté carrots, peas, and cooked onion for about 2 minutes. Toss in rice, scallions, and bean sprouts. Sauté for an additional 3 minutes. Drop in 2 tablespoons soy sauce and egg pieces and fold. Sauté for 1 minute.
- Serve.
Video
Notes
Chinese Vegetable Fried Rice offers endless possibilities when it comes to vegetable choices. Opt for a colorful mix of vegetables like carrots, bell peppers, peas, corn, and bean sprouts. Feel free to customize the selection based on your preferences or the vegetables you have on hand. This versatile dish allows you to incorporate different textures and flavors, making it a perfect way to use up leftover veggies.