1) Cook the rice in a rice cooker, then place rice
in the fridge to cool - you'll be using 3 cups of
cooked rice, so set aside the leftover 1/4 of the
rice for another day. Meanwhile, prepare
vegetables.
2) Heat oil in a large skillet, then add mushrooms,
carrots, green onions, garlic, and pepper. Stir-fry
until soft.
3) Add in the rice and stir-fry for 2 minutes. Once
incorporated, push rice mixture to the edges and
cooked the egg in the centre of the skillet,
scrambling it. Once cooked, distribute to rest of
rice.
4) Add in remaining ingredients and stir to
incorporate, then serve.
Serving
Suggestions
200 calories per serving.
Originally Submitted
9/19/2013
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