Skinny Veggie Fried Rice

November 4, 2024

45

medium

2

  1. Sauté the Mushrooms
    • Heat a wok or skillet over medium-high heat and add 1 tsp of oil.
    • Once the oil is hot, add the minced ginger and 1 tsp of minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
    • Add the sliced mushrooms and cook for 5-6 minutes, until they are tender and any juices have been released.
    • Remove the mushrooms and their juices from the pan and set aside in a bowl.
  2. Cook the Vegetables
    • In the same wok, add another 1 tsp of oil and the remaining minced garlic. Sauté until fragrant.
    • Add the mixed vegetables and stir-fry over high heat, tossing everything together.
    • Season with salt, black pepper, and a splash of soy sauce. Continue to stir-fry for a few more minutes until the vegetables are tender but still retain a slight crunch.
  3. Add the Rice
    • Gently add the cold, cooked rice to the vegetable mixture, using a gentle hand to combine everything.
    • Allow the rice to warm through on medium-high heat, stirring occasionally.
  4. Combine and Season
    • Add the remaining 1 tsp of oil, along with additional salt, black pepper, and soy sauce to taste.
    • Stir in the cooked mushrooms and tofu (if using), mixing everything together until well combined.
  5. Garnish and Serve
    • Remove from heat and garnish with chopped green onion tops and sesame seeds.
    • Serve hot and enjoy your flavorful vegetable stir-fry!

 

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Ingredients:

Adjust Servings
1Tbsp sesame oil
1tsp ginger minced
1Tbsp garlic minced
1cup mushrooms chopped
6 baby corns cut in round disks
0.25cup green onions white part chopped, for garnishing, (Keep the green part of green onions )
1small size carrot chopped
1small size bell pepper chopped
1Tbsp soy sauce low sodium
2servings salt to taste
2servings bell pepper black, to taste
1tsp sesame seeds

Directions

1.
Sauté the Mushrooms
1. Heat a wok or skillet over medium-high heat and add 1 tsp of oil. | 2. Once the oil is hot, add the minced ginger and 1 tsp of minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. | 3. Add the sliced mushrooms and cook for 5-6 minutes, until they are tender and any juices have been released. | 4. Remove the mushrooms and their juices from the pan and set aside in a bowl.
Mark as complete
2.
Cook the Vegetables
1. In the same wok, add another 1 tsp of oil and the remaining minced garlic. Sauté until fragrant. | 2. Add the mixed vegetables and stir-fry over high heat, tossing everything together. | 3. Season with salt, black pepper, and a splash of soy sauce. Continue to stir-fry for a few more minutes until the vegetables are tender but still retain a slight crunch.
Mark as complete
3.
Add the Rice
1. Gently add the cold, cooked rice to the vegetable mixture, using a gentle hand to combine everything. | 2. Allow the rice to warm through on medium-high heat, stirring occasionally.
Mark as complete
4.
Combine and Season
1. Add the remaining 1 tsp of oil, along with additional salt, black pepper, and soy sauce to taste. | 2. Stir in the cooked mushrooms and tofu (if using), mixing everything together until well combined.
Mark as complete
5.
Garnish and Serve
1. Remove from heat and garnish with chopped green onion tops and sesame seeds. | 2. Serve hot and enjoy your flavorful vegetable stir-fry!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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