Vegetable Fried Rice
- SERVES
- 4
- PREP
- 5 Min
- COOK TIME
- 12 Min
Using precut vegetables from a package or a salad bar certainly cuts down on preparation time and waste...and it's easy, too!
What You'll Need
- 3 tablespoons vegetable oil
- 1/2 (8-ounce) pound of thin, angle-cut slices of any one or combination of these: broccoli florets, celery, scallions, mushrooms, carrots, red bell peppers
- 3 cups cold cooked rice
- 1 tablespoon soy sauce
- 1/4 cup chicken broth
- 1/8 teaspoon black pepper
What to Do
- In a medium-sized skillet, heat the oil over medium-high heat; add the vegetables and saut for 5 to 7 minutes. Stir in the rice and saut for another 5 minutes.
- Add the soy sauce and stir fry until the rice is well-coated (evenly brown).
- Add the broth and pepper, remove from the heat, and serve.
Notes
- For fried rice with a "zip", add some hot mustard or a dash of hot pepper sauce. Then it's almost like Szechuan style fried rice.
- Complete the meal by making our Egg Drop Soup!
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