Thursday, May 21, 2015

Recipe: Stir Fry Vegetables and Fried Rice

So last week I decided to make this dish with some fried rice. It came out so good I thought I would share the recipe with you. I cooked some chicken for Ken separately and he added that to his plate. 

I made Fried Rice for the first time a couple of months ago and it was so easy to make. If you've never made it before, here's a really simple recipe for it. For the Fried Rice you need day old steamed white rice, it just comes out better if it sits in the fridge over night before you use it in this recipe.

After it was all done, I put a scoop of Fried Rice in the middle of the plate and added a scoop of the vegetables on top of it. This was Ken's plate and he had chicken on his but you can omit that if you like. 

You will need...

Stir Fry Vegetables
3 Tablespoons of Vegetable Oil
1 cup chopped mushroom
1 cup chopped Bell Pepper
1 cup chopped Broccoli
1 cup chopped Cauliflower
1 cup chopped Carrots
1 cup chopped Yellow Onion
2 Tablespoons Soy Sauce
2 Tablespoons Vegetable Broth
1/4 tsp Garlic Powder
1/4 tsp Onion Powder

Add oil to a large pan and heat. Add vegetables and stir over medium heat for 4 minutes. Add everything else, cover and cook for an additional 6 minutes stirring occasionally until tender. 

Fried Rice
1/2 cup diced Yellow Onion
3 cups day old Steamed White Rice
1/2 cup frozen Peas and Carrots - boiled
2 beaten eggs
3 Tablespoons Extra Virgin Olive Oil
1 tsp powdered Chicken Bouillon Cube dissolved in 2 tablespoons of water
3 Tablespoons of soy sauce
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

On medium high heat, heat the oil in a large skillet. Add the peas and carrots, onion and rice. Stir fry until heated through. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the spices and soy sauce and blend all together well. Stir fry until thoroughly heated!