Quick Fried Rice
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | tablespoons |
vegetable oil
|
|
¼ | teaspoon |
ginger
or as needed |
* |
1 | clove |
garlic
or as needed |
|
6 | cups |
vegetables
chopped, such as broccoli, bell pepper, carrot, water chestnuts |
|
3 | cups |
brown rice
cooked |
|
¼ | cup |
soy sauce, tamari
or to taste |
|
1 | x |
sesame oil
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
30 | ml |
vegetable oil
|
|
1.3 | ml |
ginger
or as needed |
*
|
1 | clove |
garlic
or as needed |
|
1.4 | l |
vegetables
chopped, such as broccoli, bell pepper, carrot, water chestnuts |
|
710 | ml |
brown rice
cooked |
|
59 | ml |
soy sauce, tamari
or to taste |
|
1 | x |
sesame oil
to taste |
*
|
Directions
Heat oil in a wok or a large nonstick fry-pan over medium hight heat until hot.
Add garlic and ginger, stirring frequently, and cook for about 1 minute until very fragrant.
Stir in vegetables, and cook for 3 to 4 minutes, or until vegetables become just tender.
Stir in rice, and cook for another 2 to 3 minutes until heated through.
Add soy sauce and sesame oil to taste, cook for 1 minute.
Remove from heat and serve hot.