Vegetable Fried Rice

I am what people consider “the mom friend” of the group. I am that friend who carries food, water and sunscreen when we decide to go out. I worry a lot about people’s wellbeing, probably more than my own. 

This explains why most of my favorite recipes are simple, something anyone can whip up within 20 minutes with simple ingredients. I am very blessed to have food and a safe place to live. I have always believed in making it easy for people to have gourmet foods but on a budget. So with the power vested in me through Seonkyoung Longest and Souped Up Recipes, I present the perfect recipe for amateur chefs who want to cook up something delicious: vegetable fried rice. This recipe can also be made with any proteins.

Serves 3 

Ingredients

• 1 cup mixed frozen vegetables 
• 3 cups leftover cooked rice*
• 3 tbsp soy sauce
• ½  onion, finely diced
• 2 cloves of garlic, finely chopped
•  ½ tsp of ginger, finely chopped
• Salt (as per preference)
• Pepper (as per preference)
• 1 tbsp oil
• Sriracha hot sauce (optional)

* If you start with sticky, warm, just-cooked rice, your fried rice will turn out soggy, without the chewy grains that a good fried rice has. Instead, cook the rice at least a day ahead of time and refrigerate. This helps to dry the grains out enough to give your fried rice a good texture.

Preparation

• Heat a large saucepan for 2 minutes or so until very hot 
• Fry ginger, garlic and onions into a large skillet until they brown. 
• Add the frozen mixed vegetables into the pan and mix until defrosted and slightly browned.
• In the meantime, generously season the leftover rice with salt and pepper and combine the saucepan.  Stir vigorously to combine the contents.
• Add soy sauce and keep stirring vigorously to make sure the mixture is homogeneous. 
• Add more salt if necessary 
• Serve it and garnish with sesame seeds and Sriracha hot sauce.

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