Broccoli, Sweet Bell Pepper & Mushroom Fried Rice
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| ½ | inch |
ginger
peeled and minced |
*
|
| 2 |
scallions, spring or green onions
sliced |
|
|
| 2 | cups |
mushrooms
button, or cremini, sliced |
|
| 1 |
sweet red bell peppers
diced |
|
|
| 1 | small |
carrots
peeled and diced |
|
| 1 |
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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| 0.5 | inch |
ginger
peeled and minced |
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 473 | ml |
mushrooms
button, or cremini, sliced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | small |
carrots
peeled and diced |
|
| 1 | each |
celery stalks
sliced |
|
| 473 | ml |
broccoli florets
cut into bite size |
|
| 237 | ml |
corn
fresh or frozen |
|
| 946 | ml |
rice
cooked, preferably brown rice |
|
| 2 | large |
eggs
scrambled, optional |
|
| 59 | ml |
cilantro
thin stems and leaves, chopped |
|
| Sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
vegetarian oyster sauce
or regular oyster sauce |
*
|
| 3E+1 | ml |
shaoxing wine
or sherry |
* |
| 7.5 | ml |
rice vinegar
|
|
| 7.5 | ml |
sugar
or mirin |
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
hot chili pepper oil
sichuan, or red pepper flakes to taste, optional |
*
|
| 5 | ml |
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.
