vegetable fried rice

I have very fond memories of delicious rice dishes in both Thailand and Bali during my travels. Unlike my mother, I love rice and can eat it with almost anything.
This is a delicious, healthy meal and a great way of using any leftover rice and extra vegetables you may have in your fridge. Perfect fried rice is best when using cold, leftover long grain rice. A very hot wok is ideal but a large skillet will also do.

To simplify things and ensure even cooking, I like to grate some of the vegetables that would normally take longer to cook.
Great on its own or served as a side dish, you will most definitely return for seconds.

ingredients | serves 4-6 | easy
2C long grain rice, preferably a day old
2T olive oil
2T butter
1/2 white onion, finely chopped
3 garlic cloves, crushed
1 large carrot, grated
1 large zucchini, grated
1c broccoli, florets
1c mushrooms, sliced
1/2c frozen peas
2t grated ginger
1/4c soy sauce
1T sesame oil
2t fish sauce
1/2t red chili flakes, optional
3 eggs, beaten
1/2c spring onion, sliced diagonally
bunch fresh coriander/cilantro, roughly chopped
salt to taste
black pepper
sesame seeds, garnish (optional)

how to
Heat olive oil & butter in a large wok or skillet. Fry the onion until glossy. Add the garlic and cook for one minute.
Add the carrot, zucchini, broccoli & mushrooms and cook for three minutes, tossing occasionally. Add the ginger & soya sauce, toss and cook one minute.
Add the rice, stir and toss as you cook for a further three minutes, then adding the peas, fish stock, sesame oil and chili flakes if using. Toss to coat and cook for three minutes.
Make a well in the center and add the eggs. Leave the eggs to cook for about a minute and then gently start folding the vegetable mixture through the eggs.
Season with salt & pepper and keep folding while the eggs cook.
Once the eggs are cooked, remove the wok / skillet from the heat.

Stir the cilantro through the mixture and garnish with the sliced spring onion & sesame seeds.

Serve warm.








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