December 12, 2011

Vegetable Stir Fry

We meet again, Monday. I have got a tasty recipe for today's venture into vegetarianism. It's a simple fried rice recipe that cooks up quick and is nice and comforting.

You don't need a wok for this recipe, but it helps, and no matter what you want your pan to be very hot when you add the rice. You also don't have to use sesame seed oil, but it gives it a little extra depth that I like.

Now, I am of the opinion that eggs are not meat, therefore I have included some in my stir fry. If you disagree or simply don't like eggs, just omit them. It doesn't dramatically change the dish to exclude them, I just like eggs in my stir fries.

What You'll Need:
2 Tbs oil for cooking
2 cups cooked old rice, separated
1/4 tsp ginger
2 tsp minced garlic
2 tsp minced onions (dried or fresh)
2 Tbs sesame seeds (optional)
1 1/2 cups cut vegetables (I used broccoli, carrots, and peas, but you could also use bell peppers, mushrooms, onions, corn, or a frozen medley- whatever you prefer)
2 eggs, beaten
2 tablespoons low-sodium soy sauce
1 tsp sesame oil
freshly ground black pepper

The Process:
Heat the oil in your wok on medium heat. Add your ginger, garlic, minced onions, sesame seeds and cook for a few minutes until the onions are soft. Turn up the heat to high and add your vegetables. You want to add them one at a time, by which ones will take longer to cook. I added my broccoli first, then the carrots, then peas. That way your broccoli doesn't end up uncooked while your peas are overcooked.

Once your vegetables are almost tender, add the rice, soy sauce, sesame oil, and pepper. Heat on high until rice is heated through. Make a well in the center and pour in your eggs. Let cook through and then break it up and mix it in. Taste and add a little more soy sauce if necessary. Serve immediately.

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