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Vegetable Fried Rice - Andrea Meyers
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Vegetable Fried Rice

Course Side Dish
Cuisine Asian
Keyword "fried rice", carrots, gluten free, mushrooms, peas, rice
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
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
  • 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 vegetable stock
  • 8 ounces canned 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 gluten-free soy sauce
  • 2 tablespoons gluten-free oyster sauce
  • 2 teaspoons sesame oil
  • shredded lettuce for garnish
US Customary - Metric

Instructions

  • 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