Market Vegetable Fried Rice
by: a Couple Cooks
Serves: 3 to 4
What You Need
- ½ yellow onion
- 1 large garlic clove
- 3 carrots
- 2 turnips
- ¼ small cabbage
- 4 small bok choy heads
- 3 tablespoons sesame oil
- 2 eggs
- ½ cup frozen peas
- 4 cups cooked brown rice, at least one day old
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- Black pepper
What To Do
- Dice the onion, and mince the garlic. Peel the carrots and turnips, then dice them. Shred the cabbage. Chop off the bottoms of the bok choy, then thinly slice (chiffonade) the leaves.
- In a large skillet or wok, heat 2 tablespoons sesame oil. Saute the carrots, onion, and turnips 2 minutes. Add the bok choy and cabbage and saute for 2 minutes. Add the 2 eggs and scramble them in for 1 minute. Add the garlic, ½ cup peas, 4 cups rice, 2 tablespoons soy sauce, ½ to 1 tablespoon additional sesame oil, 1 teaspoon kosher salt, and fresh ground pepper. Heat, stirring, until all rice is coated. Serve hot.
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