How To Make Chinese Vegetable Fried Rice At Home:

Chinese Vegetable Fried Rice is a delicious and healthy dish that is perfect for any meal. This recipe is easy to make and can be customized to suit your taste preferences. The key to making this dish is to use fresh vegetables and high-quality rice.
Ingredients:
2 cups of long-grain rice
3 cups of water
1 tablespoon of vegetable oil
1 onion, chopped
2 cloves of garlic, minced
Two cups of a combination of vegetables (e.g. carrots, peas, and bell peppers)
2 tablespoons of soy sauce
1 teaspoon of sesame oil
Salt and pepper, to taste
How To Make Chinese Vegetable Fried Rice
Directions:
Wash the rice in cold water until the water becomes transparent.
In a large pot, bring the water to a boil and add the rice. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
In a large skillet, heat the vegetable oil over medium flame. Once heated, add the onion and garlic, and sauté until they become soft, it usually takes about 3-5 minutes.
Add the mixed vegetables and continue to cook until they are tender about 5-7 minutes.
Add the cooked rice to the skillet and stir in the soy sauce and sesame oil. Let it cook for an additional 2-3 minutes, or until the rice is hot.
Season with salt and pepper to taste.
Serve hot and enjoy your Chinese Vegetable Fried Rice with your family or friends. You can also add cooked chicken, shrimp, or tofu for a protein boost.
This dish is a great way to use up any leftover vegetables you may have in your fridge, and it's a perfect way to get in a serving of vegetables with your meal. It's also a versatile dish that can be enjoyed as a main course or as a side dish.
It's easy to make and perfect for busy weeknights. This recipe is a great way to introduce your family to Chinese cuisine and to get them to try new flavors and ingredients.
With its delicious combination of flavors and nutritious ingredients, Chinese Vegetable Fried Rice is a dish that is sure to please everyone.
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