In a Vietnamese kitchen, leftover rice is
common, and it can easily be transformed into a delicious, nutrient-packed dish
by adding a variety of vegetables. Transforming leftover rice into a scrumptious vegetarian
mixed fried rice is a delightful way to reduce food waste while enjoying a
burst of flavors. The Vietnamese kitchen thrives on such resourcefulness,
turning simple ingredients into a feast for the senses. Imagine the sizzle as you stir-fry an array
of colorful vegetables - bell peppers, carrots, peas, and corn - each adding
their unique texture and taste to the dish. The addition of fried tofu or
vegetarian sausages not only enriches the meal with protein but also introduces
a satisfying chewiness that complements the tender veggies. A dash of soy
sauce, a sprinkle of fresh herbs, and a hint of spice from a finely chopped
chili can elevate this dish to new heights, making each bite a harmonious blend
of savory, sweet, and umami flavors. It
is a testament to the versatility of the Vietnamese cuisine and its ability to
cater to a vegetarian palate without compromising on taste or
nutrition. This vegetarian mixed
fried rice is both satisfying and full of flavors.
Ingredients:
- 3 cups of cold rice
- 2 eggs, beaten
- 1 garlic clove, minced
- 1/4 cup diced white onion
- 1/4 cup mixed vegetables (e.g., carrots, peas,
corn, chayote, shiitake mushrooms, wood ear mushrooms)
- Seasonings: Soy sauce, vegetarian oyster sauce,
sugar, salt, pepper, and seasoning powder
- A little coriander or green onion for garnish
Directions:
1.
Prepping the Mushrooms: Soak the shiitake and wood ear mushrooms in
water until they soften. Once softened, wash and dice them.
2.
Cooking the Eggs: In a bowl, beat the eggs with a little chopped
green onion. Heat a non-stick pan with 2 tablespoons of oil over medium heat.
Add the eggs and scramble them until fully cooked. Set aside.
3.
Cooking the Vegetables: Place all the diced vegetables in a
microwave-safe bowl. Add enough water to cover, then microwave for 3 minutes.
Drain and set aside.
4.
Stir-Frying the Vegetables: In the same pan, heat another tablespoon of oil.
Add the garlic and onions, stirring until they become fragrant. Add the drained
vegetables and stir-fry them with the scrambled eggs. Season lightly with
soy sauce and salt. Remove from the pan
and set aside.
5.
Frying the Rice: In the same pan, add a little more oil
if needed. Add the cold rice, breaking up any clumps. Stir-fry the rice until
the grains are separated and heated through.
6.
Combining and Seasoning: Add the vegetable and egg mixture back into the
pan with the rice. Stir well to combine. Season with soy sauce, vegetarian
oyster sauce, a pinch of sugar, and seasoning powder to taste. Continue to stir-fry until everything is well
mixed and heated through.
7.
Serving: Garnish with chopped coriander or green onions.
Serve hot.
Tips:
- For best results, use rice that has been cooled
completely or refrigerated for 3-4 hours before frying. This helps keep
the grains firm and prevents clumping.
- Frying the vegetables and rice separately ensures
that the rice grains remain distinct and aromatic.
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