Vegetarian Delight Fried Rice
Fried rice normally has Chinese sausages as part of the ingredients. This recipe is just as tasty with just vegetables, and I love it because I can put in lots of veggies into it and my I-don’t-want-these-green-stuffs member of the family has no objection. The keys to making this tasty dish: cook rice the night before, dice everything, make sure the skillet or wok is hot, and stir-fry each vegetable by itself first then stir-fry rice by itself before putting everything together. It takes a little longer but the result is worth it.
- 2/3 cup, washed, diced red bell peppers into small bits
- 2/3 cup, washed, diced carrots into small bits
- 2/3 cup, washed, diced broccoli, small bits
1Heat the skillet or wok over a medium-high heat. Pour in 2 teaspoons of cooking oil, put in the red onions, and stir-fry for 1 minutes then reduce to medium heat and cook until they become slightly translucent and you can smell the fragrance. Season with ¼ teaspoon of salt. Stir-fry for another 30 seconds. Transfer it to a bowl. Set it aside.
2Using the same skillet/wok (without washing), again heat it to medium-high heat. Pour in 2 teaspoons of cooking oil, put in diced broccoli. Stir-fry for 4 minutes (reduce heat if it is too hot). Season with some salt to desired taste. Transfer it to same bowl as onion. Set it aside. Do the same for carrots, then bell peppers. Again without washing the skillet/wok, move onto the mushrooms.
3For the button mushrooms, make sure the skillet/wok is hot. Pour in 1 to 1 1/2tablespoons of cooking oil and add the mushrooms (mushrooms are like sponge and they will absorb all the oil very quickly. You can add some more oil while cooking, if desired) and stir-fry for 1minute. Season with couple pinches of salt. Stir-fry for another 15 seconds. If mushrooms cooks too long, they will “weep” (get liquid y). Transfer to the same bowl above. Set aside.
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