Chinese favourites such as vegetable fried rice can often be loaded with salt and preservatives when you get them from a restaurant. But you don’t have to miss out just because you’re trying to stay healthy. This nutritious recipe is so good, you’ll never guess it’s homemade!
Vegetable fried rice
Serving size 4
By using less sauce, relying on brown rice and increasing the vegetables, this tasty recipe turns an unhealthy takeout favourite into a nutritious dish. Plus, it can be whipped together in under and hour!
- 3 tablespoons olive oil
- 2 small cooking onions, diced
- 2 medium carrots, peeled and diced
- 1 tablespoon shredded ginger
- 6 garlic cloves, minced
- 1 bunch of broccoli, cut into small florets
- 2 portobello mushrooms, diced
- 1 cup frozen peas, thawed and drained
- 1 cup frozen corn, thawed and drained
- 3 eggs
- 2 cups cooked brown rice, cooled
- 1 tablespoon vegetarian oyster sauce
- 4 tablespoons low-sodium soya sauce
- Place the olive oil, onion and carrots in a large wok or frying pan, and cook over medium-low heat for 2–3 minutes.
- Stir in the broccoli, ginger and garlic, and cook for 3–4 minutes.
- Stir in the mushrooms, and cook for 3–4 minutes.
- Stir in the peas and corn, and cook for 2–3 minutes.
- Move the vegetables to the sides of the pan to create a well in the centre. Whisk the eggs, and pour them into the well. Keep stirring while they’re in there, and gradually combine with the vegetables.
- Once the eggs are cooked, stir in the rice, oyster sauce and soya sauce. Stir until thoroughly combined and the rice is warmed. Serve.