vegetable fried rice

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Vegetable Fried Rice

By , from the Culinate Kitchen collection
Serves 4
Total Time 20 minutes

Introduction

Feel free to tinker with the vegetables according to the season and your own tastes; snow peas, asparagus, cabbage, and red peppers are a few possibilities. As a side dish this could accompany teriyaki chicken; for a main dish, add some protein (leftover meat, cooked shrimp, small cubes of fried tofu, or scrambled eggs cut into shreds). If you prefer a spicier dish, throw in a pinch of red pepper flakes while cooking the onion mixture, or serve with chile sauce on the side.

Ingredients

3 Tbsp. vegetable oil
2 Tbsp. diced onion
1 Tbsp. minced garlic
1 Tbsp. minced ginger
2 cups broccoli, cut into small pieces
2 carrots, peeled and cut into thin circles
3 cups cooked rice, cooled
3 Tbsp. soy sauce
1 Tbsp. rice vinegar

Steps

  1. Heat the oil in a large nonstick skillet or wok; when hot, add the onion, garlic, and ginger and cook over medium heat, stirring, for a few minutes. Add the broccoli and carrots and stir-fry over medium-high heat, until the vegetables are just tender.
  2. Add the cooked rice, breaking it up with your hands or a spoon, then add the soy sauce and vinegar. Stir to combine and cook for several minutes, until everything is heated through.

Notes

When I make rice, I usually cook a ratio of half long-grain white rice with half long-grain brown rice in the rice cooker. You can use any kind of rice for this recipe as long as it’s not warm or hot: leftover from take-out, white, or brown.

Be sure to read Carrie Floyd’s column on eating your veggies (or not).

This content is from the Culinate Kitchen collection.

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1. by Jenny Bedell-Stiles on Jun 4, 2007 at 4:47 PM PDT

I made this last week and it’s tasty and a great way to use up old rice. I threw in a little SoyVey sauce and ate it for lunch

2. by Richard Yarnell on Mar 25, 2009 at 8:44 AM PDT

I’m surprised you left out the “key” ingredient that gives the distinctive flavor to fried rice that recalls your favorite oriental restaurant - fish sauce.

For those unfamiliar with this staple, it’s a fermented product and very salty. Go slow with it the first time. Once you get past the smell of it hitting the hot skillet the first time, you’ll find it becomes a staple in vegetables and stews, stir fry and other inspired dishes. A word about the quality: fish sauce is awarded from one to five crabs, depending on quality. Never buy less than three crabs and go to five if you can find it. The difference in cost isn’t great.

As with potatoes for hash, always make sure you cook enough rice the night before to provide for breakfast fried rice in the morning. The more vegetables you dice into the rice, starting here with onions and garlic but preceded in cooking by harder vegetables like carrots, the better the nutrition will be. But even a few for color, well, it’s fine fast food.

3. by vesperlight on May 30, 2010 at 5:41 PM PDT

I tried this tonight with collard greens and peas for the veggies, and my picky eater ate it without complaint. I only used a big heaping cup of the collard greens because I didn’t want to overwhelm the dish. Instead, the collard greens were overwhelmed by the soy, onion, ginger and garlic. Very tasty.

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