28 May 2017

Vegetarian Fried Rice

Ingredients (3 servings):
  • 1 Zojirushi cup short-grained rice (uncooked), or 2 (regular) cups cooked rice, one day old, or at least chilled
  • 2 cloves of garlic, minced
  • 1 tbsp ginger, finely chopped
  • 1/4 tsp red pepper flakes
  • 2-3 cups mixed chopped veggies (carrots, celery, greens, bell pepper, peas, asparagus, mushrooms, ...)
  • 200 g tempeh (optional)
  • 1/4 tsp sea salt
  • 1.5 tbsp soy sauce
  • 1-2 eggs
  • 1 tsp sesame oil
  • 2 scallions, thinly sliced (optional)
  • 1/4 cup peanuts
  1. Cook the rice, preferable the previous day, and keep in a fridge.
  2. Heat up  some high-heat oil in a wok over high heat.
  3. Remove from the heat and add garlic, ginger, and red pepper flakes. Stir fry for 1 minute.
  4. Return to the heat and add the veggies, salt, and tempeh and stir fry until lightly browned and tender, approximately 10 to 15 minutes. If using greens or mushrooms, add them only in the last couple of minutes, because they give off a lot of moisture.
  5. Remove the vegetables to a bowl.
  6. Heat more oil in the wok and add the rice and soy sauce, stirring from time to time, until lightly browned and toasted, around 3 minutes.
  7. Reduce the heat to low and push the rice to the side of the wok. Crack the egg(s) on the other side and cook while stirring continuously until scrambled. Stir the eggs with the rice, return the  veggies, and combine.
  8. Turn off the heat and add the sesame oil, scallions, and peanuts. Serve immediately.
Source: Run Fast, Eat Slow

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