Imported from YouTube

Vegetable Fried Rice

Name: Vegetable Fried Rice
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 4 cup cooked brown rice (Cooked without salt and refrigerated overnight so the grains remain separate and grainy.); 2 tbsp vegetable oil (For high-heat cooking.); 3 clove garlic (Crushed.); 0.5 tsp fresh ginger (Crushed.); 1 large onion (Diced; keep the diced vegetables as uniform in size as possible.); 1 cup carrots (Diced uniformly.); 0.5 cup celery (Diced uniformly.); 0.5 cup green bell pepper (Diced. Yellow, red, or orange bell pepper may be used instead.); 0.25 tsp black pepper (Add more at the end to taste.); 3 tbsp dark soy sauce (Two tablespoons are added initially, with one additional tablespoon added after tasting for color and saltiness.); 0.5 tsp sesame oil (Use a restrained amount so it does not overpower the dish.); 1 cup frozen peas (Add frozen.); 0.75 tsp salt (Added at the end according to taste; the rice was cooked without salt.)

Recipe by @caribbeanpot YouTube

Imported by Ramsha Zahid on SeeMeCook

Grainy, overnight-chilled brown rice is stir-fried over high heat with garlic, ginger, vegetables, peas, soy sauce, and a restrained amount of sesame oil. The result is a savory, colorful vegetarian fried rice with lightly crisp vegetables and rich dark color.

4 servings32 minEast Asian

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Ingredients

4 cup cooked brown rice (Cooked without salt and refrigerated overnight so the grains remain separate and grainy.)
2 tbsp vegetable oil (For high-heat cooking.)
3 clove garlic (Crushed.)
0.5 tsp fresh ginger (Crushed.)
1 large onion (Diced; keep the diced vegetables as uniform in size as possible.)
1 cup carrots (Diced uniformly.)
0.5 cup celery (Diced uniformly.)
0.5 cup green bell pepper (Diced. Yellow, red, or orange bell pepper may be used instead.)
0.25 tsp black pepper (Add more at the end to taste.)
3 tbsp dark soy sauce (Two tablespoons are added initially, with one additional tablespoon added after tasting for color and saltiness.)
0.5 tsp sesame oil (Use a restrained amount so it does not overpower the dish.)
1 cup frozen peas (Add frozen.)
0.75 tsp salt (Added at the end according to taste; the rice was cooked without salt.)

Steps

1
Prepare all ingredients before cooking. Dice the carrots, celery, bell pepper, and onion into uniform pieces so they cook evenly. Keep the cooked brown rice cold and grainy from overnight refrigeration.
2
Heat a wok over high heat. If you do not have a wok, use a large frying pan.
3
Add the vegetable oil to the hot wok.
4
Add the crushed garlic and crushed ginger. Stir quickly until fragrant, taking care not to burn the aromatics.
5
Add the diced onion and stir-fry for 1–2 minutes. The onion should begin to soften while the garlic and ginger remain aromatic.
6
Add the diced carrots and celery. Stir-fry for another 1–2 minutes, allowing them to cook partway while retaining some crunch.
7
Add the diced bell pepper and the initial 1/4 teaspoon of black pepper. Stir-fry for 1 minute.
8
Add the sesame oil and 2 tablespoons of the dark soy sauce. Stir to coat the vegetables and allow the mixture to warm for about 1 minute. Adding the soy sauce at this stage helps distribute its flavor and color evenly through the rice.
9
Add the frozen peas and toss them through the vegetables.
10
Add about half of the chilled cooked rice. Toss and stir continuously so the rice picks up the soy sauce, aromatics, sesame oil, and vegetable flavors.
11
Add the remaining rice and continue tossing until all the rice is incorporated and heated through.
12
Taste the fried rice. If it needs more color and saltiness, add 1 additional tablespoon of dark soy sauce and stir well.
13
Continue cooking and stirring for about 4–5 minutes after adding the rice, until the rice is hot and the flavors have come together.
14
Taste again and add 3/4 teaspoon salt, or adjust the amount to suit your preference. Stir thoroughly to distribute it.
15
Finish with additional black pepper to taste, stir once more, and serve hot.

Notes

The author emphasizes having all ingredients prepared because the dish cooks quickly over high heat. The transcript does not specify a serving presentation or storage instructions.