Use frozen vegetables to make this asian-inspired fried rice in under 20 minutes!
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
1/4 cup vegetable oil
3 large eggs, lightly beaten
3 cloves garlic, minced
2 teaspoons peeled, minced fresh ginger
5 cups cold, cooked brown rice
1/2 teaspoon salt
4 scallions, white and light green parts, chopped
1 12-oz. bag mixed frozen vegetables
2 teaspoons sesame oil
How to Make It
In a bowl, combine soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until just set. Transfer to a bowl; wipe out skillet.
Heat remaining 2 Tbsp. oil in same skillet. Saute garlic and ginger for 30 seconds. Add rice and salt; stir-fry until starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables; stir-fry until hot, about 5 minutes. Return egg to skillet; stir-fry until combined. Drizzle with sesame oil and serve.
I doubled the sauce, as some previous comments suggested, and I substituted Braggs aminos for the soy sauce (yummier/healthier) - and it was great! I also added mushrooms, green peppers, sesame seeds & Quorn - that was real good, too. Loved the ginger, and next time I'm doing more of it!
I thoroughly enjoyed this dish. I did make the mistake of using hot rice since I didn't have any already made. It doesn't change the flavor, but does keep the rice from being sticky. Next time I'll know better. I also would double the sauce next time and leave out the salt (extra soy means you don't need it). This is a very good, solid dish. You can read my full review at: http://bit.ly/QKMInb
I fixed this for dinner and my grandson and his 2 friends finished it off in no time . I was lucky to get any of it . I have made other rice and vegetables recipes and they were hardly touched. This will be a keeper !!!!!
I made a few changes (no ginger on hand), used what veggies I had (peas, broccoli) and added shrimp. I thought it was excellent! The secret is the cold rice! It takes a while but well worth it. Looking forward to leftovers!
I used Jasmine rice and made the mistake of cooking 5 cups so needless to say I ended up with TONS of rice! In addition to the stir fry mix (I used one from Trader Joe's), I added shitake mushrooms and zucchini. I also doubled the soy sauce mixture. I saw this recipe in my sister-in-laws ALL YOU magazine and thought it sounded like a yummy and easy weekday meal. Luckily I was able to find it online. I thought it was an outstanding recipe and will definitely make it again (soon- considering the amount of rice I have to eat up!). This would be excellent with chicken or shrimp added.
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