Aromatic Vegetable Fried Rice Su Cai Chao Fan Recipes

Steps:

• Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
• In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
• Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
• Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
• Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.

Steps:

• Cook rice according to package directions.
• Rinse in colander under cold water until cool.
• Drain; set aside.
• Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.
• Set aside.
• Heat vegetable oil in large nonstick skillet over medium-high heat.
• Cook ginger 3 minutes, stirring twice, until golden and crisp.
• Remove with slotted spoon to paper towels to drain.
• Add onions and garlic to skillet; cook 3 minutes.
• Stir in corn, peas and green onions; cook 5 minutes.
• Add rice and vinegar mixture; cook 2 minutes until rice is heated through.
• Stir in reserved ginger.

Steps:

• Mix soy sauce and lime juice; set aside.
• In skillet, heat oil over medium heat.
• Add onion and garlic; cook, stirring, 1 minute.
• Stir in red pepper and carrots; cook until crisp-tender, 2-3 minutes.
• Add rice; cook, stirring, 2 minutes.
• Add soy sauce mixture; cook stirring, 2 minutes.
• Add peas; cook 2 minutes.
• Sprinkle with cilantro and, if desired, garnish with scallion.

Steps:

• In a high sided skillet (that has a cover) over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned.
• Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat.
• Cover & cook on low (simmer) until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes.
• After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs.
• Sprinkle salt and pepper to taste.
• Stir in soy sauce (optional) for asian flair!
• Enjoy!
• NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.

Steps:

• Heat a wok or large skillet over high heat; add oil, garlic, onion, peas, carrots, and cabbage.
• Season with soy sauce, salt, sugar, pepper, sriracha, stirring well.
• Stir in rice and cook until fluffy and hot.