Jan 282014
 

4 small carrots, peeled and diced
1 cup broccoli florets, cut into small pieces
3 tablespoons soy sauce
1 teaspoon granulated sugar
1/4 cup vegetable oil, divided
3 cloves garlic, minced
2 teaspoons minced, peeled fresh ginger
5 cups cold cooked rice
1/2 teaspoon salt
4 scallions, white and light green parts, chopped
1 12-oz. bag mixed frozen vegetables, such as Birds Eye Asian Medley
3 large eggs, lightly beaten
2 teaspoons sesame oil

Blanch carrots and broccoli in boiling salted water 2-3 minutes. Whisk together soy sauce and sugar. Heat 2 tablespoons of the vegetable oil in large saucepan over medium-high heat. Add and saute garlic and ginger 30 seconds. Add rice and salt and stir-fry until heated. Add soy sauce mixture, green onions, and vegetables. Stir-fry 3-4 minutes. While stirring, add the eggs. Cook and stir until eggs are cooked. Drizzle with sesame oil and serve.

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 January 28, 2014  Posted by at 12:00 am Chinese New Year, Rice & Noodles, Side Dishes