Tuesday, June 4, 2019

Vegetable Fried Rice


Here's a delicious and very easy recipe for vegetable fried rice that I made for supper last evening. Why eat out when you can make this tasty dish at home? Cooking at home has several advantages. First, it costs less than eating out. Second, it allows you to control the amount of sodium and fat in your food, and your portion size. Third, sometimes you have leftovers for another meal, which further extends the economical benefits. In the case of this recipe, it makes only enough for two, but you can double to recipe to serve four or to have leftovers. 

I substituted organic tamari sauce for the soy sauce to make it gluten free. If you are limiting your sodium intake, use low-sodium tamari or soy sauce. I also used a lovely ginger rice vinegar, which complements the dish perfectly, but you can use plain rice vinegar if that's what you have on hand. When a recipe calls for vegetable oil, I use avocado oil, which has some health benefits you can read about here and here. Give this tasty recipe a try and let me know what you think!

Vegetable Fried Rice

Ingredients
2 tablespoons tamari or soy sauce (use tamari labeled "gluten-free" if you have a wheat sensitivity)
2 tablespoons ginger-rice vinegar or regular rice vinegar
2 teaspoons sugar
4 teaspoons vegetable oil, divided
2 large eggs, lightly beaten
1 large carrot or 2 small carrots, peeled and thinly sliced
2 scallions, thinly sliced
1-1/2 tablespoons fresh ginger, peeled and minced (don't skip this ingredient – it makes the dish)
1 large clove garlic, minced
2 cups cooked white rice, cold (note: I cooked the rice about 40 minutes prior, so it was at room temperature, not cold)
2 cups baby spinach

Directions
1) In a small bowl, stir together tamari (or soy) sauce, vinegar and sugar until sugar is dissolved. 

2) In a large, nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add egg and let cook until set. Transfer to a cutting board. Dice or cut egg into strips and set aside.

3) Add remaining oil to skillet, then add carrot and cook, stirring, until softened, about 3 minutes. Add scallions, ginger and garlic; cook, stirring, until scallion is soft, about 2 minutes. Add rice and cook, stirring, until warmed through, about 2 minutes. Add spinach and cook until wilted, about 3 minutes. Add the tamari or soy sauce mixture and cook, stirring, until liquid is absorbed, about 2 minutes. Stir in egg and serve.

3 comments:

  1. That looks like a great dish.

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  2. I make fried rice as well. Yours looks great. I've never added spinach - good idea! Also, I've never heard of ginger rice vinegar. I'll have to look for that.

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    Replies
    1. Jeannine, the ginger rice vinegar I have is by O Olive Oil, but I don't think they make it anymore. I didn't see it on their website. I received mine as a blog giveaway quite some time ago along with other vinegars and oils, but had never opened the bottle of vinegar. It is delicious.

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