Taiwanese Takeout Vegetable Fried Rice

[songbird]

Taiwanese Takeout Vegetable Fried Rice





INGREDIENTS*
3 cups cooked white rice

1 yellow onion, diced

1 bunch green onions, chopped and separated into white and green parts

2 tablespoons mirin (can use saki or vegetable stock instead)

1/2 cup frozen peas, defrosted

1/2 cup carrots, finely diced or grated

1 (8 oz) can sliced mushrooms, drained

2-3 tablespoons vegetable oil

salt and black pepper to taste

pinch dried powdered ginger

pinch white pepper

1/4 teaspoon onion powder

1 teaspoon sesame oil

2-3 teaspoons soy sauce


PREPARATION

Add 2 tablespoons oil to large skillet or wok. Heat over high and add yellow onion and white parts of green onions. Cook for 2 minutes, then add water. Add peas, carrots, and mushrooms to pan. Cook for 4 minutes, stirring often.


Add 2 tablespoons oil to large skillet or wok. Heat over high and add yellow onion and white parts of green onions. Cook for 2 minutes, then add water. Add peas, carrots, and mushrooms to pan. Cook for 4 minutes, stirring often.


Add rice to pan, followed by salt, ginger, white pepper, and onion powder. Stir well. Cook until rice is crispy, 2-3 minutes.


Remove from heat and toss in sesame oil, green onions, and soy sauce. Taste and add more soy sauce and/or salt if needed. Serve piping hot.


* For these photos I made a simple fried rice with carrots, peas, onions, and mushrooms. But you can add or omit the veggies you want to in order to make this how you like.

If you want to add protein, like ham, tofu, or chicken, use 1 cup for the volume of rice in this recipe. Make sure it’s cooked beforehand and add along with the rice to the pan.



All the items except for the veggies need to be cooked before adding to the pan which makes this an ideal way to use up leftovers. In fact, many people believe that fried rice is much better using leftover rice instead of freshly made.

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