Email to Cat      

Chinese: Vegetable Fried Rice

Source of Recipe


From "In the Kitchen with David" by David Venable



List of Ingredients



• ½ cup low-sodium soy sauce
  
• 1 Tbsp light brown sugar
  
• 1 Tbsp rice vinegar
  
• 1 Tbsp grated fresh ginger
  
• 2 Tbsp canola oil
  
• 2 carrots, diced
  
• 1 medium onion, diced
  
• 1 cup halved sugar snap peas
  
• 3 cups cooked cold rice
  
• 4 scallions, thinly sliced
  
• 2 large eggs, lightly beaten
  
• 3 Tbsp dark sesame oil
  






Instructions



1. Whisk together the soy sauce, brown sugar, rice vinegar, and ginger in a small bowl.
   
   
2. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until the vegetables have softened, 2 to 3 minutes. Add the snap peas and 3 tablespoons of the soy sauce mixture. Cook, stirring, until the snap peas are crisp-tender, 2 to 3 minutes. Transfer are vegetables to a bowl.
   
   
3. Return the skillet to medium heat. Add the rice, scallions, and the remaining soy sauce mixture. Cook until the rice is heated through, 1 to 2 minutes. Push the rice toward the sides of the skillet, leaving a well in the center. Add the eggs to the well and cook, scrambling gently, until they are set. Stir the scramble eggs into the rice. Stir the vegetables into the rice and drizzle with the sesame oil. Serve hot.
   
   Makes 4 to 6 servings