Vegetarian Fried Rice
This vegetarian fried rice gets its body from vegetables rather than egg or meat. Carrots cut into thin batons, broccoli, mushrooms, cabbage and bean sprouts all go into the pan with a small amount of rice, so the dish reads as a vegetable stir-fry held together by grains. Light soy sauce and an optional vegetarian oyster sauce substitute supply the savory depth, and the recipe feeds five.
Instructions
Prepare the vegetables first. Cut the carrots, cabbage and scallions to the sizes listed, quarter the mushrooms, and soak the bean sprouts, broccoli and mushrooms in hot water as noted. Drain the sprouts and broccoli.
Pour the corn oil into a non-stick pan and heat it. Add the chopped onion and minced garlic, then stir-fry for about 25 seconds, until the garlic smells fragrant.
Add the cooked rice and all of the prepared vegetables to the pan. Season with the salt, light soy sauce, the vegetarian oyster sauce substitute if you are using it, and the pepper.
Stir everything together until the seasoning is evenly mixed through the rice and vegetables. Serve straight from the pan.
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