CRISPY VEGETARIAN FRIED RICE
Updated: Feb 17, 2018
¼ cup vegetable oil
½ medium yellow onion, finely diced
2 cloves garlic, finely minced
½ cup finely diced carrots
½ cup finely diced celery
½ cup finely diced red bell pepper
2 Tbs finely minced fresh ginger
2 eggs, beaten
¼ cup dark sesame oil
½ cup frozen baby peas
2 cups cooked rice, white or brown, rice should be loose with no lumps
6 scallions (2 reserved for topping), sliced
2 Tbs soy sauce
Red pepper flakes for garnish (optional)
Heat vegetable oil over high heat in a large skillet or wok. Add onions, garlic, carrots, celery, bell pepper and ginger. Keep the vegetables moving so they don’t burn but allow to brown slightly.
Add eggs and cook slightly. Add the sesame oil and mix well.
Stir in the frozen peas and rice. Using a spatula, scrape under the rice and turn over every couple of minutes until rice begins to brown and become crispy.
Stir in the soy sauce and sliced scallions. Taste and add more soy sauce as desired.
Garnish with additional sliced shallots and red pepper flakes.
Swap out or in whatever vegetables you have handy. This is a great way to use up those poor vegetables languishing in your refrigerator.
You can add small slices of any raw protein you wish such as steak, chicken, pork, or shrimp to the step where you’re cooking the vegetables. Or if you have cooked meat or shrimp just stir in with the rice to warm up.