Vegetable fried rice

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Carrots
  • 1/4 cup Green bell pepper
  • 1/4 cup Green peas, fresh
  • 1/2 cup Mung bean sprouts
  • 1/4 cup Mushrooms, fresh
  • 1/2 Red onion, small
  • 1 Scallion

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Soy or mushroom soy sauce, dark
  • 1 tsp Soy sauce, light or seasoned

• Pasta & Grains

  • 2 cups White rice, cooked

• Baking & Spices

  • 1 tsp Salt
  • 1 pinch White pepper

• Oils & Vinegars

  • 2 tbsp Oil

Found on thewoksoflife.com

Description

Ingredients

• ½ small red onion, diced
• ¼ cup diced carrots
• ¼ cup sliced fresh mushrooms
• ¼ cup diced green bell pepper
• ¼ cup fresh green peas
• 1 scallion, chopped
• ½ cup mung bean sprouts
• 2 to 3 cups cooked white rice
• 2 eggs
• 2 tablespoons oil
• 2 teaspoon dark soy or mushroom soy sauce
• 1 teaspoon salt
• 1 teaspoon light or seasoned soy sauce
• pinch of white pepper

Directions

• Dice all of your veggies so all of them have the same uniform shape and set them aside in neat piles. The exception is the mung bean sprouts, which just need to be cleaned and trimmed.
• Take out your cooked rice and break up any clumps of rice onto a plate. Generally, the best time to make this dish is if you have leftover rice in the fridge but if you don’t, just let your cooked rice cool uncovered on a plate. Wash and wet your hands with cold water and handling the rice while breaking up clumps will be much easier!
• Beat two eggs in a bowl in a bowl and scramble them in a pan using one tablespoon of oil. Cut the scrambled eggs with your spatula so you don’t get large clumps of egg.
• Heat the wok on the highest setting and add 1 tablespoon of oil, red onion and carrots and stir for about 30 seconds. Next, add the mushroom, peppers, and peas and stir-fry for another 30 seconds. Add in your rice. Stir the mixture together for a minute to heat up the rice. Be sure to firmly scrape the bottom of the wok with your spatula to prevent the rice from sticking. A hot wok is also a must to prevent sticking but ensuring that you scrape the bottom of the wok as you mix. Add the bean sprouts.
• Then add the dark soy sauce, salt, light soy sauce, and white pepper and stir-fry for another minute. You can see from the picture that some of the rice has started to stick but don’t panic! As the rice and the wok heat up, your wok bottom scraping pays off with a non-stick effect. Add your egg and give it a final mix. Plate, garnish with scallions, and dig in.