Vegetable Fried Rice Recipe

Fried rice is a great way to use leftover cooked rice. In fact, the colder the rice is for this dish, the better. This fried rice recipe is versatile. I use carrots, celery, mushrooms, bean sprouts and red peppers, but feel free to use whatever vegetables you have on hand.

Ingredients:

• 1 tsp. canola oil
• 1 large egg, beaten
• 1 Tbsp. peanut oil
• 1 Tbsp. minced garlic
• 1/4 cup sliced spring onions
• 1 large carrot, trimmed and diced
• 2 stalks celery, trimmed and diced
• 4 oz. mushrooms, sliced
• 1 medium red pepper, diced
• 3 cups cold cooked rice (white or brown)
• 1/2 cup fresh bean sprouts
• 1 Tbsp. low-sodium soy sauce

Preparation:

1. Heat a wok or large skillet over high heat. Add canola oil, then turn heat down to medium low.


2. Add egg. Fry until done. Place cooked egg in a small bowl, and wipe out wok with a paper towel.


3. Turn heat up to medium-high. Add peanut oil to wok.


4. Add garlic, spring onions, carrot, celery, mushrooms and red pepper to wok, stirring constantly. Make sure garlic doesn't burn.


5. When vegetables are softened, add rice to wok and stir fry until vegetables are cooked through.


6. Stir in bean sprouts, cooked egg and soy sauce. Stir-fry 1 minute. Serve immediately.

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