Isn’t fried rice just the easiest thing to make? A few minutes and a few simple ingredients is all it takes to make this delicious quick meal! To make this I used:
1 cup mushrooms
3 tablespoons peanut oil
1 green pepper (sliced lengthwise)
2 large eggs, lightly beaten with salt
1/4 cup minced carrot
1 large clove garlic, mince
1 teaspoon minced peeled fresh ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 cups cooked long-grain rice
1 cup peas
Drain, squeeze, dry, and cut mushrooms in quarters. Set aside.
Heat 1 tablespoon of the peanut oil in a well-seasoned. Pour in the eggs, swirl the pan so the egg is large and thin. As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
Wipe the pan with a paper towel and heat the remainingpeanut oil over high heat. Add the onion andcarrots and stir-fry for 1 1/2 minutes. Add the mushrooms, green pepper, garlic, and ginger and stir fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes.
Easy peazy lemon squeezy!
Along with the vegan theme of this post, I discovered a really great oat drink over the weekend! I’m going to go off dairy for a month, and discovering these really great substitutes has been a plus!
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