An easy twist on a takeout classic
Chicken fried rice is a staple dish in most Asian cuisines, but being a vegetarian, I wanted to make a meat-free alternative. Veggie fried rice is a cheap and easy dish to make with minimal effort. It includes four of the five food groups, which will leave you feeling satisfied and full.
Ingredients
- 1 cup of uncooked white rice
- 2 cups of water
- 2 tablespoons of butter
- 1 teaspoon of sesame oil
- 2 eggs
- 3 cloves of garlic
- 1 small white onion
- 1.5 cups of frozen veggies (peas, corn, and/or carrots)
- 5 tablespoons of soy sauce
- Salt and pepper, to taste
Directions
- In a medium pot with a lid, bring two cups of lightly salted water to a boil.
- Add one cup of uncooked white rice, return lid and turn the burner down to low heat.
- Cook for about 10 to 15 minutes until the water is absorbed and the rice is soft and fluffy.
- Spread rice out on a serving tray and place in the freezer for 10 to 15 minutes to prevent it from getting sticky or soggy when frying.
- While rice is chilling, cut up the onion and three cloves of garlic to set aside.
- Heat half a tablespoon of butter in a large pan over medium heat until melted.
- Crack two eggs into the pan and scramble until cooked. Remove eggs and set aside on plate.
- Add a tablespoon of butter to the pan and toss in the frozen vegetables (carrots, peas, and/or corn), onion, and garlic. Add salt and pepper to taste.
- Cook for about five minutes or until the veggies are soft.
- Increase heat to medium-high, add in the remaining half-tablespoon of butter, and stir until melted.
- Add the chilled rice and soy sauce to the pan and mix well. Continue mixing for an additional three minutes to fry the rice, then add the cooked eggs that were set aside and stir.
- Stir in the sesame oil and remove from heat.
- Serve and enjoy!
Photo by Mariah Bridgeman/The Ontarion.