Vegetable Fried Rice
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Cuisine
Chaozhou
Author:
Ingredients
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1.5 tbsp of soy sauce
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1 tbsp of soybean paste (can be replaced with Korean Doenjang)
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1 tbsp of hoisin sauce
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1-2 tsp of curry powder (depending on your taste)
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1/2 tsp of turmeric powder
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2-3 tbsp of cooking oil
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2/3 cup of diced onion
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2 tbsp of garlic
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1 tsp of minced ginger
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2 cups of mixed and diced vegetables (I used carrot, broccoli and bell pepper)
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2.5 cups (350g) of leftover rice,
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3 tbsp of diced scallion
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2 tsp of toasted sesame seeds
Products Used
Directions
In a sauce ball, combined the soy sauce, hoisin sauce, soybean paste, curry powder, and turmeric powder. Mix well and set it aside. I know curry powder is not a Chinese ingredient, but I feel like using it. That is the spirit of making fried rice "use whatever you have and whatever you want."
Add a big drizzle of oil to your wok and toss in the diced shallots. Stir it over medium-low heat until slightly golden.
Add garlic and ginger. Keep stirring until all the aromatics are caramelized. Garlic burns fast, that’s why we added it a little later.
Add the diced & mixed vegetables, then stir over medium-low heat for a couple of minutes or until the vegetables are cooked through.
Add the rice and stir over high heat for a few minutes or until you can see the grains jumping at the bottom of the wok.
Add the sauce and keep mixing until well combined. Sprinkle some diced scallion and toasted sesame seeds. Mix well and serve.
