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:
- Heat a wok or large skillet over high heat. Add canola oil, then turn heat down to medium low.
- Add egg. Fry until done. Place cooked egg in a small bowl, and wipe out wok with a paper towel.
- Turn heat up to medium-high. Add peanut oil to wok.
- Add garlic, spring onions, carrot, celery, mushrooms and red pepper to wok, stirring constantly. Make sure garlic doesn't burn.
- When vegetables are softened, add rice to wok and stir fry until vegetables are cooked through.
- Stir in bean sprouts, cooked egg and soy sauce. Stir-fry 1 minute. Serve immediately.
