Fried rice isn’t actually deep fat fried rice. I think I may have thought that in my younger years. A light stir fry does the trick. In this recipe the ginger is the key ingredient. The bright and unique flavor of ginger is powerful but doesn’t over power your palate. I don’t know if that makes sense. You will have to make this to find it out for yourself.
What to do with left over cilantro lime rice? Or any left over rice for that matter?
Vegetarian Fried Rice
- 1 tablespoon peanut oil
- 1/2 cup onion, chopped
- 1 cup broccoli, chopped into small bite size pieces
- 1 medium carrot, cut into sticks or into slivers with peeler
- 1 tablespoon soy sauce
- 1/2 teaspoon Tamari
- 1 teaspoon ginger, finely minced
- 1 tablespoon oyster sauce
- 1/3 vegetable stock
- 2 -2 1/2 cups left over rice
- 2 eggs, whisked together
- 1 scallion, diced
- cilantro, chopped
1. Heat peanut oil in medium to large skillet on medium heat. Add onions and saute for 4 minutes, until softened. Add broccoli and carrots. Mix to combine and cook for 2-3 minutes. You want the broccoli to remind crisp and bright green.
2. Mix together Soy sauce, Tamari, ginger, Oyster Sauce and stock. Add half to skillet with vegetables and mix to combine. Bring to a rapid simmer (lots of bubbles but not out of control boiling) – sauce should reduce by 1/3.
3. Turn heat up to medium high heat. Pour rice into skillet. Stir to combine and warm through – 1-2 minutes. Make a ‘well’ in the middle of the rice mixture so that you can see the bottom of the pan. Pour eggs into ‘well’. Let sit for about 1 minute, then stir like you would when you make scrambled eggs. When the eggs are almost done but still a little moist, mix in the rice and vegetables. Remove from heat.
4. Stir in desired amount of cilantro and scallions.