Four Vegetable Fried Rice
4 tablespoons peanut oil
1. In large skillet or wok, heat 2 tablespoons of oil until very hot. Add eggplant, pepper, and carrot and stir-fry until vegetables are browned and cooked, about 5 minutes. Remove and set aside.
1 small eggplant, cut in 1/2-in. pieces
1 green pepper, seeded and cut in 1/2-in. pieces
1 medium carrot, thinly sliced on diagonal
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon crushed red pepper flakes
6 large eggs, lightly beaten
4 cups white or brown rice that has been cooked and cooled
1 cup frozen baby peas
3 tablespoons mirin
3 tablespoons soy sauce
1/8 teaspoon freshly ground black pepper
2 scallions, thinly sliced
1 cup mung bean sprouts
1 cup chopped cilantro
5 tablespoons chinese hot sauce
1/2 cup soy sauce
4 tablespoons chinese black bean sauce
2. Heat remaining oil in same skillet and add garlic, ginger, and pepper flakes. Stir 30 seconds or until fragrant. Stir in eggs and let cook, stirring gently to make large curds of scrambled eggs, about 1 minute. Push eggs to side and stir in rice and peas.
3. Cook until rice is heated through. Stir in vegetables, mirin, and soy and season with salt and pepper.
Serve hot with condiments.
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