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 vertically020

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

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