Having a hard time making your children eat their vegetables? Try mixing the greens (and yellows and oranges) into this delectable fried rice recipe and see how much more palatable vegetables can look! This recipe feeds four to six people.
4 cups rice, cooked the day before
1 to 2 eggs (optional for vegans)
1 to 2 cups minced vegetables (recommended ones are shiitake mushrooms, peas, chives, bell pepper, cabbage, lettuce, carrots, broccoli, corn kernels, and cauliflower)
3 Tbsp. peanut oil or corn oil
1 or 2 tsp. garlic, crushed and finely minced
2 Tbsp. soy sauce
Salt and black pepper to taste
1 tsp. sesame oil
Large wok or deep skillet
1. Before cooking, moisten the day-old rice with a little water. Cooked rice tends to stick together in big chunks, so you need to crumble the chunks to get the rice ready before using it in this recipe. (It will be easier to crumble rice with your hands, just make sure your hands are very well soaped and rinsed. Do not wipe them dry. The water on your hands will keep the rice from sticking to them.) Set the rice aside.
2. Heat 1 tablespoon of oil on medium-high heat. Beat eggs and pour into the skillet, cooking them scrambled-egg style.
3. Transfer eggs onto a separate plate and cut into thin strips. Set aside.
4. Pour the remaining oil into the skillet and heat it. Add the minced garlic and stir-fry until it is golden brown and fragrant. Be careful not to overcook, or it will turn bitter!
5. Quickly add the vegetables one at a time, starting from the one that takes longest to cook. A good rule of thumb is to go from the hardest vegetables to the softest. Fry until the vegetables are cooked through and shiny.
6. Add rice. Mix well with the vegetable and season with soy sauce, salt and pepper. Cook on high heat while mixing the ingredients.
7. Add in the scrambled egg strips to the mixture.
And you’re done! Now transfer your fried rice to a serving plate and serve immediately. Fried rice is best eaten while hot.