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Extra Mixed Vegetables Stir Fried Rice
This vibrant and healthy extra vegetable fried rice recipe is a great way to incorporate a variety of vegetables into a single dish. It's flavorful thanks to the soy sauce, sesame oil, and a bit of heat from the chilli flakes. Top it off with sprouts or any preferred protein to make it a full meal.
Ingredients
- 2 cups of cooked rice, chilled
- 1 tablespoon of sesame oil
- 1 onion, finely sliced
- 4 cloves of garlic, minced
- 1 red bell pepper, finely chopped
- 2 carrots, grated or finely chopped
- 1 Cup of green peas
- 1 Cup of sweet corn
- 2 spring onions, chopped
- 1⁄2 Cup of soy sauce (low sodium preferred)
- 1 tablespoon of rice vinegar
- salt to taste
- 1 teaspoon of chilli flakes (optional)
- 2 eggs (optional)
- Toppings: sunflower sprouts, chopped fresh herbs or tofu
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Directions
Heat the sesame oil in a pan on medium heat. Add sliced onions and sauté until they are soft.
Add the minced garlic and cook for about 1 minute until it's fragrant.
Add the chopped bell pepper and carrots. Stir and cook for a few minutes until they soften slightly.
Add the green peas and sweet corn, stir again. Cook until vegetables are heated through.
Add the cooked rice to the pan, breaking up any clumps.
In a small bowl, mix together soy sauce, rice vinegar, and chilli flakes (if using). Pour this over the rice and vegetable mixture.
Stir well to ensure the rice and vegetables are evenly coated with the sauce. Cook for a couple of more minutes to allow the flavors to combine.
If using, push rice to the side of the pan and scramble two eggs on the other side of the pan. Mix the eggs into the rice.
Add salt to taste, then sprinkle the chopped spring onions on top before serving.
Serve hot, with your choice of topping - sunflower sprouts, chopped fresh herbs or tofu.
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