Tuesday, May 31, 2011
Vegetable Fried Rice
Brown rice - 3/4 cup, cooked and kept in the fridge
Eggs - 3, scrambled with a little whole milk, salt, pepper and kept aside (optional)
Olive Oil - 1 tbsp
Ginger - 1 inch, finely shredded
Garlic - 3 cloves, grated
Green Onion - 2, chopped
Shelled Edamame - 1/2 cup
Mixed Vegetables - 1 cup - carrots, capsicum, green beans, green onions, etc - finely shredded or chopped
Soy Sauce - 2 tsp
Heat oil in a large wok. Add the ginger, garlic and green chillies and fry for a minute.
Add the vegetables, salt, pepper and cook on high heat for a few minutes. The vegetables should not be overcooked. They should remain crunchy.
Add the cold rice and soya sauce. Mix everything well. Cook for a couple of minutes more.
Add the scrambled egg, mix well and serve hot.