Vegetable Fried Rice II

Vegetable Fried Rice II Recipe - Chinese Cuisine

Region / culture: China | Servings: 4

Introduction

Vegetable Fried Rice II is a delicious and nutritious dish that is perfect for a quick and easy weeknight meal. Packed with flavor and loaded with vegetables, this recipe is sure to become a family favorite.

History

Fried rice is a popular dish in many Asian cultures, with each region putting its own unique spin on the classic recipe. Vegetable Fried Rice II is a variation that incorporates a mix of vegetables and protein for a well-rounded and satisfying meal.

Ingredients

3 cups cooked brown rice
1 (10 oz) package frozen mixed vegetables (or 2 cups fresh vegetables, chopped)
1 small onion, finely chopped
2 eggs, lightly beaten
2 tsp olive oil
3 tsp low sodium soy sauce

How to prepare

In a large pan, heat oil over medium-high heat.
Add onion and rice.
Stir and cook until the onion is soft, about 5 minutes.
Reduce the heat to medium and add vegetables and meat to the rice mixture.
Cook for 2 minutes if using frozen vegetables and 5-7 minutes if using fresh vegetables.
Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
Add the eggs and scramble until they are cooked firm.
Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.

Variations

Add cooked chicken, shrimp, or tofu for added protein.
Use different vegetables such as bell peppers, broccoli, or snap peas for variety.

Cooking Tips & Tricks

Make sure to use day-old rice for the best texture and flavor.

- Be sure to cook the vegetables until they are tender but still slightly crisp for the perfect texture.

- Feel free to customize this recipe with your favorite vegetables and protein options.

Serving Suggestions

Serve Vegetable Fried Rice II as a main dish or as a side dish alongside your favorite Asian-inspired entrees.

Cooking Techniques

Stir-frying is the key technique used in this recipe to quickly cook the ingredients over high heat while maintaining their texture and flavor.

Ingredient Substitutions

Feel free to swap out the vegetables in this recipe for your favorites, or use white rice instead of brown rice for a different flavor and texture.

Make Ahead Tips

You can prepare the rice and chop the vegetables ahead of time to make this recipe come together even faster on busy nights.

Presentation Ideas

Garnish Vegetable Fried Rice II with sliced green onions, sesame seeds, or a drizzle of sriracha for a pop of color and flavor.

Pairing Recommendations

Pair Vegetable Fried Rice II with a side of steamed edamame or a fresh cucumber salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Vegetable Fried Rice II contains approximately 300 calories.

Carbohydrates

Each serving of Vegetable Fried Rice II contains approximately 45 grams of carbohydrates.

Fats

Each serving of Vegetable Fried Rice II contains approximately 8 grams of fat.

Proteins

Each serving of Vegetable Fried Rice II contains approximately 10 grams of protein.

Vitamins and minerals

Vegetable Fried Rice II is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains eggs and soy sauce, which may be allergens for some individuals.

Summary

Vegetable Fried Rice II is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Vegetable Fried Rice II is a versatile and flavorful dish that is perfect for a quick and easy meal. Packed with vegetables and protein, this recipe is sure to satisfy your cravings for a delicious and nutritious dinner.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was during a family gathering at my cousin's house when she served us a delicious plate of Vegetable Fried Rice II. The aroma that wafted from the kitchen was enough to make our mouths water, and as soon as I took my first bite, I knew I had to learn how to make it myself.

My cousin, who is an amazing cook, graciously shared the recipe with me. She told me that she learned how to make it from a friend who had traveled to China and brought back the recipe. I was intrigued by the idea of learning a traditional Chinese dish, and I was determined to master it.

I began by gathering all the necessary ingredients: rice, vegetables, soy sauce, and a few other seasonings. I carefully measured out each ingredient, just as my cousin had instructed me to do. As I chopped the vegetables and cooked the rice, I could already feel myself getting excited about the final product.

Once everything was ready, I heated up the wok and added the vegetables, followed by the rice and the seasonings. I tossed everything together, making sure that each grain of rice was coated in the flavorful sauce. The smell that filled my kitchen was heavenly, and I couldn't wait to taste the finished dish.

As I sat down to eat, I was transported back to that family gathering where I first tried Vegetable Fried Rice II. The flavors were just as I remembered them - savory, slightly sweet, and packed with umami. I knew that I had successfully recreated the dish, and I couldn't wait to share it with my own family.

Over the years, I have made Vegetable Fried Rice II countless times, each time tweaking the recipe to suit my own tastes. I have added different vegetables, experimented with different seasonings, and even tried using different types of rice. But no matter how I make it, the dish always brings back memories of that first time I tried it and the joy of learning how to make it myself.

I am grateful to my cousin for sharing the recipe with me and to the friend who brought it back from China. Their generosity has allowed me to not only enjoy a delicious meal but also to pass on a cherished recipe to future generations. I can only hope that my own grandchildren will one day be as captivated by this dish as I was, and that they will continue the tradition of cooking and sharing recipes that have been passed down through our family.