Veggie Fried Rice
A delicious and colorful veggie fried rice with peas, carrots, mushrooms, and optional tofu. A perfect side dish or light meal to accompany your Chinese-inspired meals.
Equipment
- Wok or large frying pan
- Measuring spoons
- chopping board,
- Sharp knife
- Wooden spoon
- Serving dish
Ingredients
- ¼ cup 60 ml canola or other vegetable oil for stir-frying, divided
- 1 cup 67 g green peas
- ½ cup 54 g shredded carrot
- ½ cup 68 g yellow corn kernels
- ½ cup 35 g thinly sliced button mushrooms
- ½ cup 60 g chopped celery
- 4 ounces 112 g extra-firm tofu, chopped into small cubes (optional)
- 1 teaspoon salt
- ½ teaspoon ground aniseed or fennel
- 1 teaspoon Chinese five-spice powder store-bought or homemade
- 4 cups 630 g fully cooked long grain white rice, preferably cold
- 2 tablespoons 30 ml soy sauce or tamari
- ½ cup 60 g chopped scallion
Instructions
- Heat 2 tablespoons of oil in a wok or large frying pan over high heat.
- Add the peas, carrot, corn, mushrooms, celery, and tofu, if using.
- Stir in the salt, aniseed, and five-spice powder.
- Stir-fry for about 2 minutes, then remove the vegetables from the wok and set aside.
- Heat the remaining 2 tablespoons of oil and stir-fry the rice for about 2 minutes.
- Add the soy sauce, cooked vegetable mixture, and scallion.
- Toss and cook for another 2 minutes.
- Remove from heat and serve hot.
Notes & Wine Advice
Wine advice:
Pair with a dry Riesling or a light, crisp white wine to balance the spices in the dish.
Pair with a dry Riesling or a light, crisp white wine to balance the spices in the dish.
Nutrition values
Calories: 250 kcal | Carbohydrates: 36 g | Protein: 8 g | Fat: 10 g | Sugar: 3 g