Vegetable Fried Rice
2 cups cooked rice (this should be cooked earlier in the day or the night before so that it has time to chill)
2 C. Broccoli, cut in small florets, blanched and shocked
1 C. Red Pepper, sliced vertically
1 C. Onions, sliced vertically
4 cloves Garlic, finely chopped
½ C. Snow Peas, cut in half diagonally
¾ C. Green Onions, thinly sliced using some of the green part
2 T. Canola Oil 1 T. Sesame Oil
1 T. Soy Sauce (low sodium, if desired)
1 t. 5 Spice Powder
½ T. Sirracha Sauce (or to taste)
¼ c. Hoisin Sauce
¼ C. Chicken Stock or Water (if needed)
In a large fry pan or wok heat the oil until hot, add onions and stir fry 3 minutes or so. Add the broccoli, peppers, and garlic cook and stir 3 – 4 minutes more. Add snow peas and continue to cook for 3 more minutes or so. Add the soy, sirracha, and hoisin sauces and the 5 spice powder. Toss to coat and cook until sauce begins to bubble. If the mixture seems a little to dry add some stock or water to loosen it up. Adjust the seasonings for heat and saltiness (you can always add more , but you can’t take it away).
Serve with Asian Mud Chicken, or protein of your choice.
4 Servings
