It’s impossible to say that fried rice is native to one cuisine because so many cultures have different versions of it. It’s basically what many people do with their leftovers—whatever vegetables happen to be on hand go into the wok. This is one version that we like.
VEGETABLE FRIED RICE
rice cooker (or you can cook it on the stove)
2 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 small onion, cut into 1/4″ cubes
1 small carrot, cut into 1/4″ cubes
1 stalk celery, cut into 1/4″ cubes
2 tablespoons chicken stock or vegetable stock
1 (8 oz) can baby corn, rinsed and cut into 1/2″ pieces
1 whole green onion, thinly sliced
1 cup frozen peas, thawed
1/2 cup sliced fresh mushrooms
4 cups cooked brown rice
1/4 teaspoon white pepper
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
shredded lettuce for garnish
1. Place a wok over high heat until hot. Add the canola oil, swirling to coat the sides. Add the garlic, ginger, and onion; cook until the onion is soft, about 30 seconds.
2. Add the carrot, celery, and broth and stir-fry for 2 minutes. Add the baby corn, green onion, peas, mushrooms, and rice, separating the grains of rice with the back of a spoon; mix well.
3. Stir in the pepper, soy sauce, oyster sauce, and sesame oil; cook until heated through. Garnish with shredded lettuce.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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