Tuesday, November 1, 2011

Chinese Vegetable Fried Brown Rice

I made this Chinese Vegetable Fried Rice for a Chinese Menu themed party over the weekend.  I decided to make it vegetarian so anyone could enjoy it.  This flavorful rice comes together very quickly with minimal effort.  I call this kind of dish, "clean out your fridge fried rice", because it's a great way to use that leftover cooked rice and vegetables that need to be used up soon. 

4-5 cups of cooked Brown rice
2 cloves of garlic grated
2 tsp of grated fresh ginger
2-3 Tbs of soy sauce (or more to taste)
1 tsp dried red chili flakes (or to taste)
1 tsp sesame oil
1 Tbs hoisin sauce
1 Tbs of canola oil
1 Tbs of butter or margarine
1 cup grated carrot
1 bunch of scallions sliced
1 medium onion chopped
Optional veggies:  peas, zucchini, peppers, chilies, cabbage etc...
Optional garnish:   Chopped roasted salted peanuts

Note:  If you would like to bump up the protein in the dish you can fry a scrambled egg and add it to the rice.

Add your butter and canola oil to a large wok.  Then stir fry your chopped onion and carrots for 1-2 minutes. 

*Note if you decide to add other vegetables throw it in here but make sure you add little more oil.

Then add your grated ginger, garlic and scallions and  stir fry for another minute. 

Now add your red chili flakes, soy sauce, hoisin sauce and sesame oil.  Stir fry for 1-2 minutes.

Then add your cooked brown rice and mix well with all the seasoned ingredients.  I prefer to use cooled or cold rice for best results.  So again this fried rice is perfect for using up that leftover rice.   Taste for seasoning and add more soy sauce if salt is needed.

Serve 4 people.  Enjoy with chopped peanuts as a garnish.