Vegetable Fried Rice - serves 4
1 c. uncooked jasmine or basmati rice (cooked according to directions and cooled)
1/2 onion - diced
2 large carrots - diced
1/4 red bell pepper - diced
1/4 small cabbage - diced
1/2 c. frozen peas
1/4 c. soy sauce
2-3 t. sesame oil - or to taste
1 t. ground ginger
sesame seeds - optional
olive oil for sauteing
In a large wok (I bought mine at Target) over high heat add 2 tablespoons olive oil. When oil is hot add onion, carrot, bell pepper and cabbage. Saute until you get a nice caramelization on the veggies (5-8 minutes depending on heat). Remove from the pan.
Add another splash of olive oil to the pan. Add in two eggs and scramble. Remove from pan.
Add 2 tablespoons olive oil to the pan and add rice. (If rice is cold it may splatter in the oil so use caution.) Break up pieces of rice while sauteing until there are no clumps.
When the rice is done add veggies and eggs back into the pan with the rice. Stir to combine. Add soy sauce, sesame oil and ginger. Add frozen peas last and heat through.
Sprinkle with a few sesame seeds. Serve hot.