Skinny veggie fried rice
A flavorful skinny veggie fried rice recipe that is gluten-free, dairy-free, lacto-ovo vegetarian, and vegan. This Chinese hor d'oeuvre is packed with vitamins and minerals, making it a nutritious choice. Perfect for a quick meal and a favorite amongst foodies and cooks.
Ingredients
sesame oil
1 Tbsp
ginger
1 tsp
garlic
1 Tbsp
mushroom
96 ml
baby corn
6
green onions
25 g
carrots
1 small
bell pepper
1 small size
low sodium soy sauce
1 Tbsp
salt
2 servings
black pepper
1 small size
sesame seeds
1 tsp
Method
- Heat a wok or skillet on med-high and add 1 tsp oil. To it add minced ginger and 1 tsp minced garlic.
- Saute until fragrant but not burnt.
- Add mushroom pieces. Cook until tender for 5-6 minutes. Keep mushrooms along with any juices aside in a bowl.
- Heat wok again add 1 tsp oil. To it add remaining garlic.
- Saute until fragrant and add all the vegetables. Stir it all together on high flame.
- Add salt, black pepper and splash of soy sauce. Toss to coat and let them cook for few more minutes until they get tender but not soft. You want veggies to be cooked but with a little crunch. Now add the cold already cooked rice and stir it so it all gets mixed together. Do with a gentle hand.
- Let the rice get warm at med- high flame.
- Add the remaining 1 tsp oil along with salt, black pepper and soy sauce.
- Add the mushrooms and tofu(if using).
- Mix it all together. Toss and taste.
- Garnish with chopped green parts of green onions and sesame seeds.
Nutrition:
Carbs
24 g
Fat
8 g
Protein
7 g
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