Another delicious easy meatless Monday recipe for vegetarians, those on a budget or in a hurry.
This simple dish is a staple in many cultures, specifically Southeast Asian ones. It is easy to understand why that is, with all was to incorporate different flavors and customize the dish.
This meal takes only 15 minutes to make, letting food be put on the table in no time.
When making fried rice, I don’t ever use a specific recipe; I just add ornaments (vegetables) to the simple base. Generally I make this recipe to use up leftover rice and clear some space in an overcrowded vegetable bin.
This recipe works best with rice that was made the day before, and honestly, I like to eat it cold as well, but not many people like that. Most vegetables work really well in fried rice. Some of my favorites include peas, carrots, broccoli, spinach, onion, corn, cabbage, just to name a few. Scrambled egg can also be added to add some extra protein.
Don’t forget to eat it with chopsticks!
- Heat a mixture of canola oil and roasted sesame oil in a pan, until sizzling
- Add some chopped onion and garlic, and stir until it just starts to soften
- If adding chopped carrots and/or cabbage, and/or broccoli, add these now. Cook for a minute or two
- Push all the vegetables to the side. If desired, scramble an egg (or two) in a separate bowl, and then add to the pan. When it starts to get firm, separate it up, and mix it with all the other vegetables
- Add cooked rice (preferable day-old) and mix
- Add other (quick-cooking) vegetables and mix
- Sprinkle liberally with soy sauce to taste
- Mix thoroughly; drizzle with roasted sesame oil and mix
- Serve piping hot
Contributed by Nikela Volunteer Colleen George