Easy vegetarian fried rice
Ingredients
- 1 tablespoon olive oil
- 3 cloves of garlic, thinly sliced
- 2 teaspoons fresh ginger, grated
- 4 eggs
- 4 cups of cold, cooked brown rice
- 1 small onion, minced
- 1 cup of baby carrots, thinly sliced
- 1 cup of frozen corn
- 2 cups of frozen peas
- 2 to 3 tablespoons ponzu or soy sauce
- Splash of rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons green onion, finely sliced
Directions
- In a large non-stick skillet on high heat, add the vegetable oil and the onions and carrots. Sauté until soft, then add the garlic and ginger, and sauté for another minute or two.
- Move the vegetables to one side of the pan and add a touch of oil. Then crack the eggs into the empty part of pan and gently push them around for one minute or until just cooked.
- Add the rice and jump fry for a couple minutes, adding more oil if needed.
- Add the corn and peas, and stir for a minute. Then, add the ponzu/soy sauce and stir-fry for another minute.
- Stir in the vinegar, sesame oil and green onion. Then serve.
