Recipe by janice tofuri
"This is a good basic recipe for a side dish for Chinese BBQ pork. Add or subtract any vegetables of your choice. As a main course, try adding cooked shrimp, chicken, or pork. Always prep and measure all ingredients before you start to cook! Serve with egg drop or wonton soup and an egg roll."
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minced fresh ginger root
reduced-sodium teriyaki sauce
red pepper flakes
cold cooked rice
frozen peas, thawed
frozen carrot slices, thawed
frozen chopped broccoli, thawed
sliced green onion (green part only)
Family was thrown off by the sugar and the lime, personally, I love lime so it didn't bug me. This rice is sweeter than I normally make it, given the teriyaki and added sugar. If I do this again, those would be omitted/replaced with regular soy sauce. Left out the peas as that is one of the few veggies we won't touch. Thanks for a decent recipe!
I used 3 eggs when I made this and had no soy sauce on hand- so instead I used worstershire - and it was fine! (I know- I am as shocked as you are. The world didn't end!) I added celery, peas, carrots, sweet peppers, and asparagus - all chopped up super tiny. It was a lovely way to use a lot of leftover brown rice. This recipe seems so versatile and easy to expand (or contract). Also- I used ground ginger- rather than fresh--- the result was a nicely spiced dish !
Modified this a good bit -- for veggies, used fresh broccoli, green pepper and mushrooms, reduced the amount of sugar, used tamari instead of teriyaki (so no need to add extra salt), and threw in some extra red pepper flakes. After adding liquids, it was reducing too quickly to cook on its own, so I added veggies and rice right away; Not bad!
This was really bland. I had to add way more garlic, lime, and soy sauce. I also added orange poppyseed dressing, which brought out a lot of flavors. I might make it again but I would have to figure out the modifications.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Fried Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 24
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