Vegetable Fried Rice
Wild Rose TeamShare
Serves 4
This flavourful and colourful fried rice is packed with vibrant vegetables and seasoned with aromatic Chinese 5-Spice. A dash of lemon juice adds a zesty touch, while beaten eggs and fresh cilantro round out this satisfying and easy-to-make dish. Perfect for a quick lunch or dinner!
This dish goes well with our sesame tofu with dipping sauce recipe. Brown or white rice can be used in this recipe.
Ingredients
- 1 cup rice, cooked and cooled
- 2 tbsp Olive or Grape seed oil
- ½ medium onion, sliced
- 1 tbsp fresh ginger, minced
- 1 cup carrots
- 1 cup cabbage
- 1 cup broccoli, diced
- ¼ cup vegetable stock
- 1 tbsp lemon juice
- ½ cup green peas
- ½ cup corn
- 2 tsp Chinese 5-Spice
- 2 eggs, beaten
- ¼ cup cilantro
- Salt and pepper to taste
Steps
1. Heat wok or deep non-stick frying pan over high heat. Add oil, onions and ginger and stir-fry for 30 seconds.
2. Add carrots, cabbage and broccoli. Stir-fry for 2 minutes.
3. Add 2 tbsp of stock, cover and steam for 2 minutes.
4. Remove cover, add peas & corn, stir fry for 2 minutes. Season with Chinese 5-spice and salt and pepper to taste.
5. Add eggs and cook for 1 minute. Add rice and stir-fry until rice is heated through.
6. Stir in remaining stock and cilantro.