Veggie Fried Rice
Growing up there was always a fresh pot of white rice on someone's counter or stovetop, whether at my house or a friend's or family's house. White rice has always been a staple in my diet and is oh so satisfying. One of my favorite things about white rice is how easily you can repurpose it. Here is one way I remixed our leftover white rice with the veggies I had in my fridge. Let me know how this turns out for you!
4 Cups of Cooked Rice
2 Cups of Broccoli cut into bite sizes (about 2 crowns)
3/4 Cups Carrots, Shredded
1 Small Onion, Diced
1/2 Cup of Frozen Peas
1 Cups of Baby Bella Mushrooms, Thinly Sliced
1/4 Tbsp Red Chili Pepper Flakes
2 1/2 Tbsp Grape seed Oil (or another high heat cooking oil)
1 1/4 Tbsp Sesame Oil
1/4 Cup Soy Sauce
1. On medium heat, use 1 tbsp of grape seed oil and 1/2 tbsp of sesame oil to sauté the broccoli and onions. Set aside.
2. On medium high heat, place mushrooms in pan and cook until all the water evaporates. Then add 1/2 a tbsp of grape seed oil and 1/4 a tbsp of sesame oil to sauté the mushrooms until they start to brown. Set aside*
3. On high heat, add 1 tbsp of grape seed oil and a 1/2 tbsp of sesame oil to the pan. Once the oil heats up, add the rice, peas, carrots and pepper flakes. Let the rice sit for a moment, then stir, folding the rice from the bottom to the top. Repeat this until all of the rice has had a chance to crisp up at the bottom of the pan.
4. Lower the heat to medium low and then fold in the broccoli, onions, mushrooms and soy sauce.
5. Serve hot!!
*PS. The two reasons I cook my mushrooms separately: 1) My kids are not a fan of mushrooms so this allows me to add them in later. 2) Mushrooms release a lot of liquid. For best results with this dish, you want a very dry and hot pan. Making sure all the liquid evaporates and then sautéing the mushrooms until they start to brown really creates a nice texture!