Monday, September 15, 2014

Veggie Fried Rice

It's been a while since I've written a post but we've had such a busy summer I couldn't find the time! But now that it's getting cooler, I'll be spending more time indoors and around my computer. I love this Fried Rice recipe, it comes from Life in the Loft House. I change very little when I make it, mostly I just add a few more veggies and leave out the eggs. If you want scrambled eggs, feel free to add them. When you're cooking just push your veggies over and cook the eggs in the same pan while your frying the rice. Here's the recipe:

1 1/2 cup uncooked rice (or 3 cups cooked rice)
3 cups water
3 Tbsp sesame oil
1 to 2 cups frozen veggies (I prefer the mixed veggies with carrots, corn, peas and green beans)
1 small yellow onion, diced
2 tsp minced garlic
3-4 Tbsp soy sauce

If your rice is cooked, great! Skip to the cooking part but make sure your veggies are thawed/thawing!

Start by taking your veggies out of the freezer and let them start to thaw. Than wash the 1 1/2 cups uncooked rice, it helps get all the impurities off and makes it cook better (so I'm told).

Put into a rice cooker

Add the 3 cups of water to the rice cooker. Close the lid and start it up. Don't lift the lid to check it while it's cooking, it will let the steam out and not cook the rice properly. It should take about 20 minutes.

You can dice the onion if you haven't already and cook the main dish while the rice is cooking. It will only take a few minutes once the rice is done. 

Once the rice is done, heat the 2 Tbsp in a wok or a large sauce pan. Once warm, add the 1 diced onion, 2 tsp garlic, 1 to 2 cups frozen veggies. Stir fry until tender (should be 3 to 5 minutes). That's about 2 cups of veggies. I like veggies.

Once tender, add the rice to the wok or skillet.

Blend and add in the 3 to 4 Tbsp soy sauce. Mix until the rice is heated, about 2 to 3 minutes. Serve and enjoy!

Goes great with:

Beef Bulgogi (Korean BBQ)

Sweet and Savory Korean Chicken Legs

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