Vegetable Fried Rice
Upon a quest to eat more vegetables and less meat, this is an easy, simple fried rice every bit as good if not better from your local Chinese takeout. I have no problem with Chinese takeout, but when you cook it yourself, you have far more control over the salt and quality of ingredients. I doubt you are saving much money, but just knowing there is less salt and MSG in the dish is all I need to make it at home myself.
The key, as is any fried rice recipe is to use cold, leftover rice. If you do not have any from the night before, make some the night before, or even make some a few hours before, let it cool down, then stick it in the fridge until you are ready to cook at dinner time or whenever you plan to prepare and eat it.
- Leftover White Rice
- Soy Sauce
- Frozen Peas
- 1 Small onion, cut into quarters
- 1 Clove Garlic
- Fresh Ground Ginger
- 2 Green Onions
- 1/4 Cup finely diced carrots & celery
In a wok, skillet or pan, heat some vegetable oil and add in all your vegetables. I don’t use any salt at all. Over medium high heat stir all the vegetables together until they soften, usually about 5-10 minutes. I don’t like my vegetables too soft nor too crunchy. Add in your butter, allow to melt. Next add in your leftover white rice, break up, mix into the vegetables, then add in your soy sauce to taste.