Vegetable Fried Rice (Print Version)
# Ingredients:
→ Rice Layer
01 -
1¾ cups veggie broth
02 -
1 cup jasmine rice
03 -
2 eggs
04 -
½ tablespoon cooking oil
→ Veggies
05 -
½ cup fresh bean sprouts
06 -
1 cup snap peas
07 -
2 chopped green onions (plus extra for sprinkling)
08 -
2 cups broccoli florets
09 -
1 cup thinly sliced carrots
→ Flavoring
10 -
2 teaspoons minced garlic
11 -
2 teaspoons chili oil
12 -
Pinch of white pepper
13 -
¾ cup soy sauce (low-sodium)
14 -
2 teaspoons mirin
15 -
2 teaspoons grated ginger
16 -
½ tablespoon sesame oil
17 -
2 tablespoons brown sugar
# Instructions:
01 -
Heat veggie broth until it starts bubbling. Toss in rice, turn heat to low, and cover. Let it simmer for 15 minutes. Fluff with a fork when done and set aside.
02 -
While waiting on rice, combine everything for the sauce in a bowl. Stir well and put aside.
03 -
Warm up oil in a wok over medium heat. Add green onions, snap peas, broccoli, bean sprouts, and carrots. Stir constantly for 3-4 minutes. Add a pinch of salt and white pepper. Scoot veggies to the side of the wok.
04 -
Crack eggs into the cleared space in your wok. Stir them until they’re scrambled and done. Then mix with the veggies.
05 -
Mix rice into the wok. Stir and fry for 3-4 minutes. Pour in the sauce mixture and keep stirring for another few minutes.
06 -
Sprinkle some green onions on top before serving warm.
# Notes:
01 -
Chop veggies evenly so they cook at the same time.
02 -
Don’t crowd your wok; stir-fry a little at a time if needed.
03 -
Stir constantly to avoid sticking to the wok.