Vegetable Fried Rice Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Garlic | 2 Teaspoon, minced | |
| Ginger | 1 Teaspoon, minced | |
| 1/2 small onion, cut into 1/4-inch cubes | ||
| 1 small carrot, cut into 1/4-inch cubes | ||
| 1 stalk celery, cut into 1/4-inch cubes | ||
| Water or chicken broth | 2 Tablespoon | |
| Baby corn | 1 Can (10oz) | |
| 1 green onion (including top), thinly sliced | ||
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Cooked brown rice | 4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Oyster sauce | 2 Tablespoon | |
| Sesame oil | 2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Shredded lettuce for garnish | ||
Directions
Place a wok or wide frying pan over high heat until hot.
Add the vegetable oil, swirling to coat the sides.
Add the garlic, ginger, and onion; cook until the onion is soft, about 30 seconds.
Add the carrot, celery, and broth and stir-fry for 2 minutes.
Add the baby corn, green onion, peas, mushrooms, and rice, separating the grains of rice with the back of a spoon; mix well.
Stir in the soy sauce, oyster sauce, sesame oil, and pepper; cook until heated through.
Garnish with shredded lettuce.
Add the vegetable oil, swirling to coat the sides.
Add the garlic, ginger, and onion; cook until the onion is soft, about 30 seconds.
Add the carrot, celery, and broth and stir-fry for 2 minutes.
Add the baby corn, green onion, peas, mushrooms, and rice, separating the grains of rice with the back of a spoon; mix well.
Stir in the soy sauce, oyster sauce, sesame oil, and pepper; cook until heated through.
Garnish with shredded lettuce.
Chef
