Veggie Fried Rice
Stir-fried rice with vegetables, aromatics, and soy-based sauce. Rice is tossed quickly over high heat until heated through and coated.
Ingredients
Method
Have all ingredients prepped and measured before cooking: garlic and ginger minced, green onion chopped, carrots and zucchini diced into uniform small pieces, peas measured.
Heat peanut oil in a wok or large skillet over high heat until it shimmers.
Add garlic and ginger; stir-fry for 30 seconds until fragrant.
Add green onion, carrots, and zucchini; stir-fry for 2–3 minutes until vegetables begin to soften.
Add peas and stir; cook for 1 minute.
Push vegetables to the side of the wok and add cooled rice to the empty space; break up any clumps with the back of a spoon.
Toss rice and vegetables together; stir-fry for 2–3 minutes, stirring constantly, until rice is heated through.
Drizzle soy sauce and rice vinegar over the rice; toss to coat evenly. Cook for another 30 seconds.
Remove from heat and drizzle sesame oil; toss gently.
Divide into bowls and garnish with sesame seeds and additional green onion if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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