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    Home » Budget Meals

    Vegetable Fried Rice

    Nov 29, 2005 · Modified: Dec 29, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Vegetable Fried Rice - Andrea Meyers

    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, meat, and rice happen to be on hand go into the wok. This is one version that we like, with plenty of oyster and soy sauce.

    I use leftover rice when making fried rice because that day or two of resting in the refrigerator makes it stand up to the heat of the wok better and not get mushy. I prefer brown jasmine rice for this dish, but you can choose another type of long grain rice.

    Recipe Notes

    Gluten-free condiments that were once difficult to find are now on grocery store shelves. I have modified the ingredients to include gluten-free versions. Always read labels to make sure that a food item is gluten free.

    Vegetable Fried Rice - Andrea Meyers
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    Vegetable Fried Rice

    Prep Time15 mins
    Cook Time8 mins
    Total Time23 mins
    Course: Side Dish
    Cuisine: Asian
    Diet: Gluten Free
    Keyword: "fried rice", carrots, gluten free, mushrooms, peas, rice
    Servings: 6
    Calories: 275kcal
    Author: Andrea Meyers

    Equipment

    • wok

    Ingredients

    • 2 tablespoons peanut oil (or sunflower oil)
    • 2 teaspoons minced garlic
    • 2 teaspoons minced ginger
    • ½ small onion (cut into ¼″ cubes)
    • 1 small carrot (cut into ¼″ cubes)
    • 1 stalk celery (cut into ¼″ cubes)
    • 2 tablespoons vegetable stock
    • 8 ounces canned baby corn (rinsed and cut into ½″ pieces)
    • 1 whole green onion (thinly sliced)
    • 1 cup frozen peas (thawed)
    • ½ cup sliced fresh mushrooms
    • 4 cups cooked brown rice
    • ¼ teaspoon white pepper
    • 2 tablespoons gluten-free soy sauce
    • 2 tablespoons gluten-free oyster sauce
    • 2 teaspoons sesame oil
    • shredded lettuce for garnish
    US Customary - Metric

    Preparation

    • Place a wok over high heat until hot. Add the peanut oil, swirling to coat the sides. Add the garlic, ginger, and onion. Cook until the onion is soft, about 30 seconds.
    • 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. Stir well.
    • Stir in the pepper, soy sauce, oyster sauce, and sesame oil. Cook until heated through, about 2 minutes. Serve garnished with shredded lettuce.

    Nutrition

    Calories: 275kcal | Carbohydrates: 46g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 361mg | Potassium: 325mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2003IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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