Skinny Veggie Fried Rice

Name: Skinny Veggie Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tbsp Sesame Oil (1 Tbsp olive oil or sesame oil); 1 tsp Ginger (1 tsp ginger, minced); 1 tbsp Garlic (1 Tbsp garlic, minced); 1 cup Mushroom (1 cup mushrooms, chopped); 6 pieces Baby Corn (6-7 baby corns, cut in round disks); ¼ cup Green Onion (1/4 cup green onions white part, chopped (Keep the chopped green part of green onions for garnishing)); 1 piece Carrot (1 size carrot, chopped in small pieces); 1 piece Bell Pepper (1 small size bell pepper, chopped in small pieces); 1 tbsp Low-Sodium Soy Sauce (1 Tbsp low sodium soy sauce); 0 pieces Table Salt (Salt to taste); 0 pieces Black Peppercorns (Black pepper to taste); 1 tsp Sesame Seeds (1 tsp sesame seeds)

30 minChinese

Servings2

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Heat a wok or skillet on med-high and add 1 tsp oil. To it add minced ginger and 1 tsp minced garlic.
2Saute until fragrant but not burnt.
3Add mushroom pieces. Cook until tender for 5-6 minutes. Keep mushrooms along with any juices aside in a bowl.
4Heat wok again add 1 tsp oil. To it add remaining garlic.
5Saute until fragrant and add all the vegetables. Stir it all together on high flame.
6Add 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.
7Let the rice get warm at med- high flame.
8Add the remaining 1 tsp oil along with salt, black pepper and soy sauce.
9Add the mushrooms and tofu(if using).
10Mix it all together. Toss and taste.
11Garnish with chopped green parts of green onions and sesame seeds.