Wednesday, April 13, 2011

Chinese Vegetable Fried Rice with Egg Recipe

Here's a great way to use leftover rice. I always keep frozen vegetables on hand for emergencies.

2 large eggs, beaten
1 tablespoon plus and 1 teaspoon canola oil
1/2 cup diced onion
3 cups cold cooked rice (I used brown)
3 tablespoons low sodium soy sauce
1/3 cup mixed frozen vegetables
1/2 teaspoon black pepper
salt to taste

In a nonstick pan, heat 1 teaspoon canola oil on medium heat. Add the beaten eggs and cook for 2-3 minutes until the bottom becomes firm, then flip it like an omelette and cook another 2-3 minutes. Remove from pan and dice into bitesize pieces. Set aside.

In the same pan, heat 1 tablespoon canola oil on medium heat and fry the onion just until translucent, about 4 minutes. Stir in the rest of the ingredients and cook until heated through. Probably no more than 5 minutes. Taste it and add salt if desired. I found the soy sauce salty enough.


Tip: If you don't have leftover rice, simply cook any rice according to package directions and spread on a cookie sheet. Allow to cool completely.I don't have a wok, but if you do, feel free to use it! I also didn't have any scallions, but I'm sure they would have made a tasty garnish.

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