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Vegetable Fried Rice
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Description
A quick and simple way to use leftovers, and way lower in fat than the version from the Chinese food restaurant!
Ingredients
- 1 Tablespoon Peanut Oil, Divided
- 1 clove Garlic, Minced
- ¼ cups Onion, Diced
- ½ whole Bell Pepper, Diced
- ¼ cups Peas, Fresh Or Frozen (no Need To Defrost)
- ¼ cups String Beans, Cut Into 1 Inch Pieces
- ¼ cups Japanese Eggplant, Diced
- 1 whole Egg
- ½ cups Cooked Brown Rice, Better If Leftover From The Day Before
- 1 Tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce
- 1 pinch Salt
- 1 pinch Freshly Ground Pepper
- ¼ teaspoons Red Pepper Flakes
- 2 teaspoons Sriracha, For Serving
Preparation
Heat 1/2 tablespoon peanut oil over medium high heat. Add the garlic and onions and cook until soft and the garlic becomes fragrant.
Add the pepper, peas, string beans, and eggplant. Cook 2 minutes.
Push the vegetables aside, and add the egg. Break the yolk and scramble as thin as possible. Once cooked, incorporate in with veggies.
Create a hole in the middle and add remaining oil. Add the cooked rice and fry to incorporate with veggies. Add the soy sauces and season with salt, pepper, and red pepper flakes.
Serve with sriracha.
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Twinks on 5.16.2011
Should that be a pinch of salt instead of a pint?