Unfried Fried Rice

Everything you need for a quick meal – but no having to go out and get it and none of that unmistakable fast food smell in your car….

What you’ll Need:

Wok or large sauté pan
That’s it….

Ingredients

2 cups cooked rice – any kind you like! I use Basmati rice, but it’s up to you
1 tablespoon grapeseed oil
1 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
2 carrots diced (about ½ cup)
2 celery stalks diced (also about ½ a cup)
2 scallions cut in small rings
8 oz of Shitake mushrooms – raw and cleaned and chopped
1-inch knob of ginger diced – small dice
1 clove of garlic diced – small dice
½ cup frozen peas
½ cup frozen corn
Salt and pepper to taste

Cook the rice according to package instructions.

Meanwhile put the oil into the wok and sauté the carrots, celery, scallions, and ginger.  Season with a little salt and pepper – remember you will be adding fish sauce and soy, both of which are salty, so salt carefully.  Keep the wok at medium high because you don’t want to burn the veggies, but you want them softened.  After about 5 minutes, add in the garlic.  If you like more garlic, go ahead and add it. Cook for another 5 minutes.

Once all the veggies are softened, add in the mushrooms. Cook for another minute or so and then add the peas and corn (you can add them frozen) and the rice wine vinegar. Sauté for another couple of minutes until everything is cooked and the frozen veggies have defrosted. This should really on take a few more minutes.

Now add the rice to the pan with the veggies and mix to combine. Add the fish and soy sauce. Stir until everything is incorporated and warmed through. Finish with the sesame oil and you are done!

I serve with a poached egg, but you can do whatever you want from here. It makes a great dinner with the eggs or a great side dish.

Print Recipe

Unfried Fried Rice

(1 votes, average: 5.00 out of 5)

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Ingredients

• 2 cups cooked rice – any kind you like! I use Basmati rice, but it’s up to you
• 1 tablespoon grapeseed oil
• 1 teaspoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 2 carrots diced (about ½ cup)
• 2 celery stalks diced (also about ½ a cup)
• 2 scallions cut in small rings
• 8 oz of Shitake mushrooms – raw and cleaned and chopped
• 1-inch knob of ginger diced – small dice
• 1 clove of garlic diced – small dice
• ½ cup frozen peas
• ½ cup frozen corn
• Salt and pepper to taste

Instructions

1

Cook the rice according to package instructions.

2

Meanwhile put the oil into the wok and sauté the carrots, celery, scallions, and ginger. Season with a little salt and pepper – remember you will be adding fish sauce and soy, both of which are salty, so salt carefully. Keep the wok at medium high because you don’t want to burn the veggies, but you want them softened. After about 5 minutes, add in the garlic. If you like more garlic, go ahead and add it. Cook for another 5 minutes.

3

Once all the veggies are softened, add in the mushrooms. Cook for another minute or so and then add the peas and corn (you can add them frozen) and the rice wine vinegar. Sauté for another couple of minutes until everything is cooked and the frozen veggies have defrosted. This should really on take a few more minutes.

4

Now add the rice to the pan with the veggies and mix to combine. Add the fish and soy sauce. Stir until everything is incorporated and warmed through. Finish with the sesame oil and you are done!

Notes

I serve with a poached egg, but you can do whatever you want from here. It makes a great dinner with the eggs or a great side dish.