TAKE-OUT AT HOME: VEGETABLE FRIED RICE
Here’s a quick and simple recipe for when you’re in the mood for takeout. All it takes is 15 minutes to make this delicious Vegetable Fried Rice. I served this along with Chinese BBQ rib tips for lunch on Sunday and it was a hit.
The key to making the perfect fried rice is to slightly under cook the rice and make sure that it’s completely cold before you start cooking. If you’re cooking the rice the same day, simply spread the warm rice on a sheet pan until room temperature then place into refrigerator until cold. What I love about Vegetable Fried rice is not only the ease but that these ingredients are always in my pantry. I hope you enjoy it as much as we did!
- 6 cups cold rice
- 1 cup shredded carrots
- 1 cup frozen peas
- 1 tbsp crushed garlic
- 1 tsp crushed ginger
- 2 tbsp soy sauce
- ½ tsp sesame oil
- 2 tbsp canola oil
- ½ tsp 5 spice
- ¼ tsp red pepper flakes
- 1 tsp salt
- Scallion to garnish
- Place wok over high fire and add sesame and canola oil.
- When oil is hot add garlic and ginger and stir fry for 10 seconds, then add carrots and peas. Stir fry for 1 minute.
- Add rice, 5 spice, red pepper flakes, soy sauce and salt. Mix well to evenly coat rice.
- Stir fry for 3-5 minutes, until rice is hot. Remove from heat, then add scallion to garnish.