Veg Fried Rice

Chinese

Chinese, vegetarian, rice

Ingredients Quantity Unit of Measure
Bamboo Shoots in Tin
Carrot
Celery
Clove
Cooking Oil
Eggs Regular
Garlic
Green Peas Shelled
Green Pepper (Capsicum Green)
Mushroom
Onion Dry
Rice Long Grain
Soy Sauce Dark
200.000
0.200
0.015
5.000
0.020
5.000
0.010
0.100
0.150
0.080
0.150
0.400
0.080
Grams
Kilogram
Kilogram
Grams
Litre
Nos
Kilogram
Kilogram
Kilogram
Kilogram
Kilogram
Kilogram
Litre

1. in a small bowl combine eggs and 1 tablespoon soy sauce. Set aside.2. Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over medium heat. Stir-fry chopped onion and garlic in hot oil about 2 minutes or until crisp-tender. Add egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Let wok cool.3. Pour 1 tablespoon cooking oil into the cooled wok or skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms and sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.4. Add cooked rice, bamboo shoots, carrots, and peas. Sprinkle with 3 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through. Serve immediately. Garnish with carrot slices, if desired. Makes 4 to 5 servings.

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