Craving Chinese-style fried rice? Instead of picking up the phone and placing an order, simply make the dish yourself. It takes less than 30 minutes to prepare and is guaranteed to be healthier than the oily version you’ll get from a takeout joint.
This recipe for veggie fried rice makes enough for one side dish-size portion, when prepared as part of a main meal. It can easily be halved for a smaller children’s size portion, or doubled, tripled or even quadrupled to serve as many people as you need. To make a large batch, simply multiply the ingredients by how many people you’re planning on serving and slightly increase the cooking time – the more vegetables and rice you’re preparing, the longer it will take to cook.
Inside a sealed container, the veggie fried rice will keep well in the fridge for around five days or in the freezer for up to six months. When you’re ready to eat, simply warm the rice up in a saucepan, stirring regularly, or in the microwave until completely warmed through.
1/2 cup microwaveable rice (you can use any type – I used wild rice)
½ teaspoon olive oil
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped green pepper
2 tablespoons peas
1 small mushroom, finely chopped
1 tablespoon soy sauce
Cook the rice in the microwave, according to the instructions on the package, then set it aside.
As the rice is cooking, heat the olive oil in a small saucepan over a medium heat.
When the oil is hot, throw in the red pepper, green pepper, peas and mushroom. Cook the vegetables for around 10 minutes, or until soft, stirring regularly so they don’t stick to the bottom of the pan.
When the vegetables are cooked to your liking, pour the rice into the saucepan and stir to make sure the vegetables are evenly distributed.
Pour in the soy sauce and stir again. Taste and add more soy sauce, if you’d like to increase the flavor.
Continue to cook the rice for another 5 minutes or until it’s completely cooked through. Stir almost constantly until you’re ready to serve to ensure the rice doesn’t stick to the bottom of the pan.