Carrot, Peas and Mushroom Fried Rice
Leftover rice is great for making fried rice, add whatever veggies you have in the fridge or freezer. Any your favorite stir-fry sauce or a combination of sauce binds everything together, scrambled eggs is always a great addition to add. Quick and easy to put together, and goes well with any Chinese dishes.
Ingredients
| 1 | tablespoons |
vegetable oil
|
|
| ½ | inch |
ginger
finely chopped or minced |
* |
| 2 | cloves |
garlic
or as needed, minced |
|
| 2 | each |
scallions, spring or green onions
thinly sliced, or baby leeks |
|
| 1 | cup |
mushrooms, button
or cremini, sliced |
|
| 1 | small |
carrots
cut into small cubes |
|
| 2 | cups |
rice
cooked from leftover |
|
| ½ | cup |
peas, frozen
|
* |
| ½ | cup |
corn
fresh or frozen |
|
| 1 | large |
eggs
cooked and scrambled, optional |
|
| Sauce: | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | tablespoon |
rice vinegar
or to taste |
|
| 1 | teaspoon |
sugar
|
|
Directions
Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
Stir in the carrots, and cook for about 3 minutes until tender.
Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.
Stir in the scrambled eggs until well combined.
Serve warm.
Nutrition Facts
Serving Size 406g (14.3 oz)
