VEGETABLE FRIED RICE
Vegetable Fried Rice with Scratch Made Orange Chicken
A frequent quick dinner in the Taste Tutor household…
Yield: 4-5 servings
PREP IT!
½ cup Vegetable oil
1 tablespoon Sesame oil
1 medium Bell pepper, red, dice small
8 Mushroom, baby portabella, fresh, dice small
1 Onion, small, dice small. I used red onion but it doesn't matter what kind you use.
12 cloves Garlic, fresh, minced
1 Jalapeño or Habañero, fresh, dice small
1 teaspoon Ginger puree or 1 small chunk Ginger, fresh, dice small use depending on how much ginger flavor you like.
1 cup Peas & Carrots, frozen
3 stalks Green onion, sliced
2 each Eggs, scrambled (optional)
2 cups (dry) White rice, cooked with 2¾ cups of water
or 1 pound Cauliflower, riced (its sold in bags in the produce section or you can finely chop cauliflower stalks.)
1 tablespoon Taste Tutor Seasoning 101
10 tablespoons Teriyaki sauce
1 small bag Bean sprouts (optional)
Sesame seeds, for garnish (optional)
MAKE IT!
Heat oil in pan.
Add vegetables, except bean sprouts and cauliflower (if using), to pan and sauté on high heat until onions are translucent and you start to get a slight char on the other vegetables (the char adds to the flavor).
If including eggs, scramble eggs in the skillet while the vegetables continue to cook.
Add cooked rice or cauliflower and allow to fry on high heat for 4-5 minutes (rice) or 1-2 minutes (cauliflower).
Add Taste Tutor Seasoning 101 and teriyaki sauce. Allow to fry on high heat for 2-3 minutes. Remove from heat.
Add bean sprouts and sesame seeds once the dish is done.
Enjoy!
Fried Rice with optional egg and bean sprouts added
Tip: For the best texture, use day old cold rice.
Storage: In refrigerator in airtight container for up to 2 days.
Reheat: on the stove top or in the microwave.