Thursday, September 22, 2011

Vegetable Fried Rice

Are you looking for the perfect complement for "Asian Night"? If yes, then this dish is the perfect addition. This fried rice serves 4.

4 tablespoons peanut oil 
1/2 white onion, diced
Salt and pepper
2 garlic cloves, finely chopped
2 tsp fresh ginger, peeled and finely chopped
2 green onions, chopped 
1 cup corn, peas, and carrot frozen medley 
2 eggs, lightly beaten
2 cups white, long-grain rice
1/2 tablespoon soy sauce

Cook rice according to package directions. Set aside. Heat a nonstick skillet over medium high heat. When hot add 1 tablespoon of oil. Add the onions to the pan, season with salt and pepper, and cook for 2 minutes.  Add the garlic, ginger, and green onions and cook for 30 seconds.  Add the frozen vegetables. Cook until just defrosted. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 1 more tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer eggs to the bowl. Stir mixture together, breaking up the eggs. 

Return the pan to the heat and add 2 tablespoons of oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and cook the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, 2 minutes. Stir the rice again, breaking up any new clumps. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Drizzle with soy sauce. Enjoy!

Recipe derived in part from the Food Network. 

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