Ingredients with Measurements:
- 2 cups cooked brown rice
- 1 cup mixed vegetables (carrots, peas, corn, green beans)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
3. Add the minced garlic and mixed vegetables and sauté for an additional 2-3 minutes.
4. Add the cooked brown rice to the skillet and stir to combine with the vegetables.
5. Add the soy sauce, ground ginger, and black pepper to the skillet and stir to evenly distribute.
6. Cook for an additional 5-7 minutes, stirring occasionally, until the rice is heated through and the vegetables are tender.
7. Remove from heat and stir in the chopped green onions.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
Calories: 200
Fat: 4g
Carbohydrates: 36g
Protein: 5g
Sodium: 450mg
Fiber: 4g
Substitutions for ingredients:
- Any type of rice can be used instead of brown rice.
- Any combination of vegetables can be used based on personal preference.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Tamari or liquid aminos can be used instead of soy sauce.
Variations:
- Add tofu or tempeh for additional protein.
- Add pineapple or cashews for a sweet and savory twist.
- Use quinoa instead of rice for a gluten-free option.
Tips and tricks:
- Use leftover rice for best results.
- Make sure to cook the vegetables until they are tender but still have a slight crunch.
- Add a splash of water or vegetable broth if the rice is too dry.
- Use a non-stick skillet to prevent sticking and burning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with chopsticks for an authentic feel.
Garnishes:
Top with additional chopped green onions or sesame seeds for added flavor and texture.
Pairings:
Serve with a side of steamed edamame or a simple salad.
Suggested side dishes:
Steamed edamame, simple salad, or vegetable stir-fry.
Troubleshooting advice:
If the rice is too dry, add a splash of water or vegetable broth to moisten.
Food safety advice:
Make sure to cook the vegetables to a safe temperature of 165°F.
Food history:
Fried rice originated in China and was traditionally made with leftover rice and various meats and vegetables.
Flavor profiles:
Savory, slightly salty, and slightly sweet.
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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