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Broccoli, Sweet Bell Pepper and Mushroom Fried Rice

 
Broccoli, Sweet Bell Pepper and Mushroom Fried Rice
63

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

servings

Prep

15

min

Cook

10

min

Ready

28

min

Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon vegetable oil
2 cloves garlic
freshly minced
½ inch ginger
peeled and minced
*
2 each scallions, spring or green onions
sliced
2 cups mushrooms
button, or cremini, sliced
1 each sweet red bell peppers
diced
1 small carrots
peeled and diced
1 each celery stalks
sliced
2 cups broccoli florets
cut into bite size
1 cup corn
fresh or frozen
4 cups rice
cooked, preferably brown rice
2 large eggs
scrambled, optional
¼ cup cilantro
thin stems and leaves, chopped
Sauce:
2 tablespoons soy sauce, tamari
or to taste
1 tablespoon vegetarian oyster sauce
or regular oyster sauce
*
2 tablespoons shaoxing wine
or sherry
*
½ tablespoon rice vinegar
½ tablespoon sugar
or mirin
1 teaspoon sesame oil
1 teaspoon hot chili pepper oil
sichuan, or red pepper flakes to taste, optional
*
1 teaspoon cornstarch

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.

 

* not incl. in nutrient facts

Reviews

over 4 years

Every time when I have leftover cooked rice, fried rice is my meal next day. Simply cook the vegetables I have on hand, fresh or frozen, usually I put either a scrambled egg or a pan-fried egg, and it never disappoints me.

Simply delicious and it's packed with goodness.

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Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 8339% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 532mg 22%
Total Carbohydrate 56g 56%
Dietary Fiber 5g 21%
Sugars g
Protein 42g
Vitamin A 89% Vitamin C 131%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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