A quick and easy way to make your leftover rice into a delicious one pan meal. Feel free to add cooked meat. For a meatless version, add some scrambled eggs or browned tofu cubes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
28 minIngredients
Directions
Add vegetable oil in a large wok or nonstick skillet over medium-high heat until hot.
Add garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
Add mushrooms, stirring often, and cook for about 5 minutes, or until mushrooms are slightly browned.
Add sweet bell pepper, carrot and celery into the work or skillet, and cook for about 3 minutes until the vegetables just start to become tender but still crispy.
Stir in broccoli and corn, and cook for another 2 to 3 minutes.
Add rice and scrambled eggs if using, and stir until evenly combined.
Meanwhile whisk all the sauce ingredients in a small bowl until well blended.
Pour sauce over rice and veggies, stirring often, and cook for additional 2 to 3 minutes until heated through.
You may need to taste and adjust seasoning if needed.
Remove from heat and stir in cilantro.
Serve warm.
Comments
So delicious and simple. I am making this for the third time this evening. I add extra of the other vegetables with broccoli for making this fried rice. It looks lovely.
I love to make a similar recipe as a quick meal mid-week! I’ll be trying your combinations, it looks lovely and simple.