Sesame Ginger Fried Rice with Spring Veggies
Ingredients
- 2 cups cooked short-grain rice, cooled
- 3-4 cups chopped veggies snap peas, broccoli, mushrooms, asparagus
- 4 oz sliced mushrooms, shiitake preferably
- 2-3 stalks spring onions, thinly sliced, whites separated from green
- 1 tbsp toasted sesame oil
- 1 tbsp any neutral oil for stir frying
- 1 tbsp minced ginger
- 1 tsp minced garlic
- 1 tbsp soy sauce or tamari
- 1 tbsp oyster sauce or use an extra tbsp of soy sauce
- black pepper and salt as needed keep in mind soy and oyster sauce is enough salty
Instructions
- If you just made your steamed rice, transfer to a baking sheet lined with parchment paper to let cool and let moisture evaporate and dry out a bit. Prep the veggies by chopping them into bite sized pieces. Set aside.
- Heat both oils over medium heat in a large frying pan or wok. When it’s hot, add the mushrooms, chopped veggies and white parts of spring onions. Sauté until mushrooms have shrunk a little and have caramelized a little. And the veins are crisp, tender with still some bite. 3-5 minutes.
- Add the minced garlic and ginger and continue stir frying. Add the soy sauce, oyster sauce and mix all together.
- Add the steamed rice. Break the rice gently to separate the grains ( Japanese rice tends to stick together). Sprinkle the chopped green onions. Once each grain is well coated with the seasonings and heated through, serve and enjoy immediately.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!