Chinese•quick
Veg Fried Rice
Chinese veg fried rice, seasoned with light soy sauce
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups leftover rice or steamed rice
- 1/4 cup carrot dice
- 1/4 cup corn
- 1/4 cup diced purple cabbage
- 1/2 cup Bok Choy ( , you can use celery to replace it)
- 4 pre-soaked mushrooms ( , diced)
- 1 tablespoon light soy sauce
- pinch of salt
- 1/2 tablespoon cooking oil
Instructions
- 1
Cook carrot and purple cabbage in boiling water for around 1 minute. Transfer out and drain.
- 2
Heat up 1/2 tablespoon cooking oil in wok and then fry mushrooms for around 1 minute. Add leftover rice, carrot and corn. Give a big stir-fry until all the ingredients are well mixed.
- 3
Add light soy sauce, salt and then Bok Choy. Fry for around 20-30 seconds until well combined.
- 4
Serve hot better with soups.