How to make vegitable fried Rice
hey guys welcome to my kitchen it’s another dark gloomy day in southern Ontario here I asked you guys on Facebook if you’d care for a recipe I’m making vegetarian or vegetable fried rice. Tons of you verbalized yes so here it goes guys we’re making vegetable fried rice and everything is all set and yare to peregrinate here gives me an opportunity to bring out my wok out in a basement guys. I just love look working with this wok if you’re visually examining this on you to recollect about me you’re gonna optically discern.
vegitable fried Rice
1.Cooking of Rice
I appreciate when you guys do that let’s get cooking we’re gonna make some vegetarian fried rice. something a plethora of people may not be asking for more vegetarian recipes so here it goes yeah let’s visually perceive if we could expeditiously run through the ingredients here guys and in this bowl here I’ve got the star of the exhibition 4 cups of cooked brown rice I dote utilizing brown rice you can utilize white rice any remotely rice that you guys like utilizing feel in liberty to utilize that I cooked it without any salt because I’m gonna integrate salt additament I’m gonna integrate soy sauce to the dish I authentically didn’t optate to cook it with any salts or this it’s been cooked.
without any salt and it’s nice and grainy because I’ve had it in the fridge overnight by keeping it in the fridge overnight you’re gonna get a nice greeny remotely texture that we’re probing for in this
- bowl I’ve got 1 cup of diced carrots
- half a cup of diced celery and
- when I was dicing all these ingredients here I endeavored to keep them uniform in size to sanction for even cooking you have got 2 scallions
- I cut up as well half a cup of green bell pepper feel in liberty to utilize yellow red orange whatever color you optate to brighten up this dish marginally feel in liberty to utilize it 1 astronomically immense onion that I diced up as well here
- I’ve got three cloves of garlic crushed and half a teaspoon of crushed ginger down below here I’ve got two tablespoons of soy sauce dark soy sauce and it’s gonna integrate color it’s gonna integrate saltiness it’s gonna integrate that affluent.
Orientals swing to this guy’s maybe during the cooking process and may need scarcely more so stay tuned in case I’m integrating some more I will let you ken here I’ve got one cup of frozen peas we’ll withal need some sesame oil and get some maybe about half a teaspoon you just don’t optate to inundate this with the sesame oil as sometimes you may find done some fresh ground ebony pepper I’m conjecturing maybe about a quarter of a teaspoon of that as well as some vegetable oil I’m going to utilize about two tablespoons of vegetable oil in making this as conventional if I forgot anything during this process India of denominating all the ingredients.
Heat The Oil
I will let you ken during the cooking process the wok is nice and sultry now I’m just gonna integrate that couple tablespoons of vegetable oil to it and guys you’ve gotta be you gotta have everything prepared was this it’s gonna go expeditious we’re utilizing high heat here to cook everything so you genuinely wanna I designate it’s a if you don’t have a wok feel in liberty to utilize a sizably voluminous pan no worries the first thing I’m going to integrate in there is the garlic as well as [Music] right away I’m gonna integrate the diced onion in there as well the cool things down scarcely I’m gonna let that cook for a minute or two and then we’re gonna integrate some more stuff here immediately the kitchen is is plenary of opulent garlic ginger cooking onions the scent is astonishing now we’re gonna integrate the diced carrots because that’s gonna be these the hardest thing to cook through we just thought we don’t optate to compulsorily cook it till it’s soft however we optate to sanction it to cook through that’s remotely you still want that little bit of crunch right I’m withal gonna integrate the the celery as well and give that a minute or two to intenerate up the carrots the celery is on skinning nice and soft now it’s cooked a little maybe halfway through.
I’m just gonna integrate the bell pepper into there and this is when I’m gonna hit it with the ebony pepper as well dice a nice good dose of ebony pepper okay this is probably the first dish you’re gonna on Caribbean pot become where I’m not indispensably utilizing any scotch bonnet or habanero peppers.
I’m gonna sanction that to cook for one more minute and then we’re gonna keep integrating some building on it we’re gonna step building some more flavors here guys so this is where I’m gonna integrate the sesame oil as well as the soy sauce a plethora of people incline to integrate the soy sauce later on in the cooking process but I like integrating it now just flavors and it makes coating the rice evenly a lot more facile once you integrate it at this point everything’s gonna go nice and dark here now give that a minute to warm through and then we’re gonna integrate all the other ingredients next stop I’ll toss in those frozen peas are we gonna stop integrating the rice well that’s what recollect what I verbally expressed about there being grainy guys this is precisely what I designate it just emerged from the fridge about in a moiety of the rice yeah now that’s gonna keep tossing this and integrating more pick up all of those flavours from the soy sauce from the garlic from the ginger from the sesame oil at the bottom of the pan here .
MIX THE RICE PROCESS
I’m just gonna keep integrating the rice guys and sanctioning it to heat through I’ve no integrated all the rights I’ve given it a good stir and I’m optically canvassing the color of the rice and I’d much preferred to be scarcely more tenebrous to be veracious with you the other thing is if you recall I didn’t cook the rice with any salt and I tasted it it still needs remotely more salt so what I’m gonna do guys to compensate for that salt and the lack of color that I’m probing for and I’m just gonna integrate one more tablespoon of that dark soy sauce I’m gonna give that a good stir and sanction it to cook for about 4 minutes to warm.
Through all that rice and to espouse every all those flavors together it’s now been cooking for over five minutes since I integrated the rice to recall I integrated some more soy sauce one thing I’ll at this point guys what you optate to do I have the impeccable color that I’m probing for however when I tasted it it still required some salt so this is where you’re gonna taste it and decipher just about how much salt you require every one of us has a different tolerance for salt so that I can’t comment on how much salt would be impeccable for you guys I integrated 3/4 teaspoon of salt to this note at the terminus here and I give it a good stir final step guys and I optate you guys to descry something there’s a plethora of green in here if you guys have integrated.
COMPELTED VEGETABLE FRIED RICE
I’m gonna verbalize I chipped out and I bought the frugal green pepper bell peppers you can utilize nice red or orange or something to genuinely brighten this up scarcely more so it’s gonna integrate remotely more color we all victual with ocular perceivers first it’s going to be a lot more alluring all this while I had this cooking on a medium heat if you guys are wondering I’m just going to culminate it off with those green onions turn the heat off and give it a good stir and that’s it guys the vegetarian or vegetable fried rice is all done it’s nice and grainy as you can visually perceive nothing is clumping together to house the kitchen everything smells malignant okay I conjecture I’m just verbalize this is vegetarian fried rice but vexing boy has to grill some chicken or something to go with this this is astonishing