Vegetable Fried Rice
Recipe By: N. Jay Sorensen, RD
Serving Size: 12 Preparation Time: 0:45
Categories: Rice, Potatoes and Beans
¼ cup light soy sauce
3 tablespoons rice wine vinegar
½ teaspoon salt
6 tablespoons peanut oil
2 each eggs — lightly beaten
1 each carrot — 1/2″ cubes
1 each red bell pepper — 1/2″ cubes
½ cup frozen peas
4 cups rice — cooked
Combine the first three ingredients for the sauce in a small bowl. Mix to blend well and set aside.
Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve. Place a wok over medium high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir fry 1 minute. Stir in the rice and stir fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.