BIG 30 Veggie Fried Rice
VEGGIE FRIED RICE
2 cups (480 ml) vegetable stock
2 cups (480 ml) minute rice
2 tablespoons (30 ml) vegetable oil
1 small onion, thinly sliced
1 teaspoon (5 ml) minced garlic
1 teaspoon (5 ml) minced ginger
2 tablespoons (30 ml) soy sauce
1 teaspoon (5 ml) sesame oil
2 cups (480 ml) frozen mixed vegetables (carrots, peas, beans, corn)
Salt and pepper
Add vegetable stock to a pot and bring to a boil. Add minute rice and stir. Cover and turn the heat off and let sit on the element. Heat vegetable oil in large, heavy pan over medium-high heat. Add onion, garlic, and ginger, and cook until onions are translucent. Using a wooden spoon, push the cooked onion, garlic, and ginger to the sides of the pan. Break eggs into the cleared area of the pan and stir to break up yolks. Sprinkle with salt and pepper. Cook, stirring periodically, for 1-2 minutes until slightly cooked. Add rice to pan and stir to incorporate with eggs and onion mixture. Add soy sauce and sesame oil and stir to combine. Add frozen vegetables. Cook, stirring periodically, for 5-7 minutes or until vegetables are hot and rice is sizzling.
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