Jasmine Vegetable Fried Rice

Jasmine Vegetable Fried Rice Recipe - Authentic Chinese Cuisine

Region / culture: China | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Jasmine Vegetable Fried Rice is a delicious and nutritious dish that combines the fragrant aroma of jasmine rice with a medley of colorful vegetables. This recipe is perfect for a quick and easy weeknight meal or as a side dish for a special occasion.

History

Fried rice is a popular dish in many Asian cultures, with each region putting its own unique spin on the classic recipe. Jasmine Vegetable Fried Rice is a modern twist on traditional fried rice, incorporating fresh and vibrant vegetables to create a flavorful and satisfying dish.

Ingredients

4 oz (113 g) shiitake mushrooms, stemmed and sliced
10 oz (283 g) package frozen chopped spinach, thawed and squeezed dry
6 scallions (white and light green parts), thinly sliced
1 medium red bell pepper, cut into 0.25 inch dice
3 tbsp reduced-sodium soy sauce
1 tsp dark sesame oil (optional)
1.5 tbsp cornstarch
1 cup vegetable broth
pinch each of sugar and salt
1.5 cups uncooked long-grain rice, preferably jasmine
1 tbsp peanut oil or vegetable oil
2 large eggs, beaten
2 large cloves garlic, minced

How to prepare

Sauce

In a small bowl, mix together soy sauce, sesame oil (if desired), and cornstarch.
Mix in broth, sugar, and salt.
Set aside.

Vegetables and Rice

In a small heavy saucepan, combine rice and enough cold water to cover.
Rub the grains with your fingers to separate, then drain well.
Repeat this process twice until the water drains clear.
Return the rice to the saucepan with 1.5 cups of fresh cold water.
Bring to a boil, reduce the heat to very low, cover, and simmer until tender, about 16 minutes.
Remove from heat, fluff the rice with a fork, and set aside.
In a nonstick wok or large nonstick skillet, heat oil over medium-high heat until it ripples in the pan.
Add eggs and scramble until cooked through, about 30 seconds.
Transfer the eggs to a cutting board and chop them.
Set aside.
In the same wok over medium-high heat, add garlic and stir-fry for 30 seconds.
Add bell pepper and mushrooms and stir-fry for 3 minutes.
Add spinach and stir-fry for 1 minute.
Add the cooked rice and eggs, then stir in the sauce.
Cook, stirring, until the sauce is thickened, for 2 to 3 minutes.
Stir in scallions and serve hot.

Variations

Add diced tofu, chicken, or shrimp for added protein.
Use different vegetables such as broccoli, carrots, or peas for variety.
Experiment with different seasonings such as ginger, garlic, or chili flakes for a spicy kick.

Cooking Tips & Tricks

Make sure to use cold cooked rice for the best texture and flavor in your fried rice.

- Be sure to stir-fry the vegetables quickly over high heat to retain their crispness and vibrant colors.

- Customize the recipe by adding your favorite vegetables or protein sources, such as tofu, chicken, or shrimp.

Serving Suggestions

Serve Jasmine Vegetable Fried Rice as a main dish with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Stir-frying is the key technique used in this recipe to quickly cook the vegetables and rice over high heat, resulting in a flavorful and aromatic dish.

Ingredient Substitutions

Use brown rice or quinoa instead of jasmine rice for a healthier alternative.

- Substitute tamari for soy sauce for a gluten-free option.

- Use any combination of your favorite vegetables in place of the ones listed in the recipe.

Make Ahead Tips

Prepare the rice and chop the vegetables ahead of time to save time when cooking. Store the ingredients separately in airtight containers in the refrigerator until ready to use.

Presentation Ideas

Garnish Jasmine Vegetable Fried Rice with sliced green onions, sesame seeds, or a sprinkle of chopped cilantro for a pop of color and added flavor.

Pairing Recommendations

Pair Jasmine Vegetable Fried Rice with a side of stir-fried tofu or grilled chicken for a complete and satisfying meal. Serve with a refreshing cucumber salad or a side of kimchi for added flavor.

Storage and Reheating Instructions

Store any leftovers of Jasmine Vegetable Fried Rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

One serving of Jasmine Vegetable Fried Rice contains approximately 300 calories.

Carbohydrates

One serving of Jasmine Vegetable Fried Rice contains approximately 45 grams of carbohydrates.

Fats

One serving of Jasmine Vegetable Fried Rice contains approximately 8 grams of fats.

Proteins

One serving of Jasmine Vegetable Fried Rice contains approximately 6 grams of proteins.

Vitamins and minerals

Jasmine Vegetable Fried Rice is rich in vitamins and minerals, including vitamin A, vitamin C, and iron from the colorful array of vegetables used in the recipe.

Alergens

This recipe contains soy sauce, which may contain soy and wheat allergens. Please check the labels of your ingredients if you have allergies.

Summary

Jasmine Vegetable Fried Rice is a well-balanced dish that provides a good source of carbohydrates, healthy fats, and proteins, along with essential vitamins and minerals.

Summary

Jasmine Vegetable Fried Rice is a flavorful and nutritious dish that is easy to prepare and perfect for a quick and satisfying meal. With a colorful array of vegetables and fragrant jasmine rice, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day and I was visiting my friend, Mrs. Lee, who lived next door. She had invited me over for lunch and as soon as I entered her kitchen, the aroma of jasmine rice wafted through the air, making my mouth water.

Mrs. Lee was a wonderful cook and she had prepared a delicious meal for us that day. As we sat down at the table, she served us each a heaping bowl of jasmine vegetable fried rice. The colors and smells coming from the dish were simply captivating. I took my first bite and was immediately hooked.

I asked Mrs. Lee where she had learned to make such a wonderful dish and she told me that she had picked up the recipe during her travels to Southeast Asia. She had spent some time in Thailand and had learned how to make authentic jasmine vegetable fried rice from a local chef. I was amazed by her story and knew that I had to learn how to make this dish myself.

Mrs. Lee graciously agreed to teach me her recipe and we spent the afternoon in her kitchen, chopping vegetables, cooking rice, and mixing in the aromatic spices. She explained that the key to making a perfect jasmine vegetable fried rice was to use day-old rice, as it absorbed the flavors better.

As we cooked together, Mrs. Lee shared stories of her travels and the different cuisines she had encountered along the way. I listened intently, taking mental notes of all the tips and tricks she shared with me. By the time we finished cooking, the kitchen was filled with the fragrant scent of jasmine rice and mixed vegetables.

I took my first bite of the jasmine vegetable fried rice that I had made under Mrs. Lee's guidance and I was transported back to that warm summer day in her kitchen. The flavors were bold and vibrant, with each bite bursting with the taste of exotic spices and fresh vegetables.

From that day on, jasmine vegetable fried rice became a staple in my kitchen. I would often make it for family gatherings and dinner parties, impressing my guests with the exotic flavors and vibrant colors of the dish. I would always think back to Mrs. Lee and the day she had introduced me to this wonderful recipe.

Over the years, I have made some changes to the recipe, adding my own twist to it. I have experimented with different vegetables and spices, creating my own version of jasmine vegetable fried rice that has become a favorite among my friends and family.

But no matter how many times I make this dish, I will always remember that warm summer day in Mrs. Lee's kitchen, where I first learned how to make jasmine vegetable fried rice. It was a day filled with laughter, stories, and delicious food - a memory that I will cherish forever.