Thursday, Dec 20 2007

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Vegetable Fried Rice

From Free Press Journal

This dish is a great answer to using leftover rice, as well as a wonderful way to get more veggies into your diet!

Ingredients

4 tsp oil, divided in half
2 green onions, in one inch pieces
2 cloves garlic, minced
2 stalks celery, sliced thinly
2 carrots, sliced thinly
2 cups broccoli florets,
1/2 red capsicum, chopped
1 tbsp reduced sodium soy sauce
1 egg, lightly beaten
3 cups cooked rice
2 tbsp finely diced spring onions
1-2 tbsp chopped cashews

Sauce:
3 tbsp soy sauce
1 tbsp white wine
1/4 tsp. ground ginger
1/2 tsp. toasted sesame oil
Fresh ground black pepper

Method:

1. Stir fry the onion, garlic and celery in 2 tsp. oil for 1 minute.
2. Add the remaining vegetables and 1 tbsp soy sauce.
3. Stir fry 5 minutes or until the vegetables are still crisp but tender.
4. Transfer to a bowl.
5. Add the remaining 2 tsp. of oil to the pan.
6. Add the egg and fry it, breaking it into small pieces as it cooks.
7. When the egg is done, add back the vegetables.
8. Add the rice, breaking it up and dispensing it evenly in the pan.
9. Stir in the seasoning sauce, mixing well.
10. Adjust the seasonings to taste.
11. Transfer to a serving dish and garnish with the spring onions and cashews.

Makes: Serves 4

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