RCI-RC.004.0314.001
Vegetable Fried Rice
Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe Cook Time: About 10 minutes Serves: 4
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- celery½ cupsliced
- onion¼ cupchopped
- ¼ cup
- carrots¼ cupchopped
- corn¼ cupbroccoli, peppers or mushrooms, chopped (optional)
- 2 cups
- Worcestershire or soy sauce1 tablespoon
- garlic powder¼ teaspoonor 1 clove fresh garlic, minced
- 2 teaspoons
- 1 Dash
Method
1
Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add chopped onion and sliced celery, stirring constantly for about 1 minute until fragrant.
2
Add chopped carrots, peas, and corn to the wok. Stir-fry for 2-3 minutes until the vegetables are heated through and slightly softened but still retain some crunch.
3
Add the boiled rice to the wok, breaking up any clumps with the back of a spatula. Continue stir-frying for 2-3 minutes, ensuring the rice is evenly distributed and heated through.
4
Sprinkle garlic powder evenly over the rice mixture and add the Worcestershire or soy sauce. Toss everything together continuously for 1-2 minutes until the sauce is well combined and the rice is lightly colored.
5
Season with a dash of pepper and taste for seasoning, adjusting soy sauce or garlic powder as needed. Transfer to a serving dish and serve hot.