Vegetable Fried Rice Totally Rocks!

Today is a grey day, and it's starting to get me down, so thought I'd turn to Make it Healthy to get that productive feeling.
Many months ago I was perusing the internet for a healthy fried rice recipe.  I found a few good sounding candidates, and then started modifying and fine tuning.  I have borrowed the most from one of those recipes, and I just tried to locate it online and had no luck.  The one I am presenting today is different enough from the original, but I would still prefer to be crediting the source. If I locate it I will let you know, but after checking out about 35 recipes online, I am not optimistic.  Anyway, I have a strong feeling that this highly adapted one is a real winner. If you're vegan you know how to modify it, and I can attest to the fact that it is quite good without eggs.  With wok cooking you want the wok hot so everything cooks quickly and does not steam or overcook.  Make sure all ingredients are at the ready! Things happen fast.

Vegetable Fried Rice

      3 1/2 cups previously cooked brown rice (1 cup raw rice cooked as per package directions)

   2 tablespoons sesame oil for stir-frying

      2 teaspoons minced fresh ginger

      one clove garlic, sliced very thinly

      1 medium onion, diced or sliced

      1/2 cup frozen peas

      thinly sliced or julienned carrots (1-2) or other veggie of your choice  (mushrooms are great)

      1/2 red bell pepper, deseeded, sliced fairly thinly

      2 scallions cut on the bias in 1-2 inch lengths

      2 teaspoons soy sauce

      Black pepper, to taste

      Two eggs, beaten, optional

      Dark sesame oil

       

Preparation:

Cook the rice.  Heat oil in a wok on medium-high heat. Add ginger and garlic, and stir until fragrant (less than a minute). Add onion, stir-fry for about 2 minutes, until softening.

Push the onion to the sides of the wok; then add the peas and the carrots or other veggie in the middle, and stir-fry for 1-2 minutes. Don't overcook veggies.  Push that to the side and then add red pepper and scallions in the middle and stir-fry for 1 minute. Push to the sides of the wok and add optional egg, let cook for several seconds, then break up with spatula quickly until just about done.

Add rice to the pan. Stir until heated through (about a minute or two), using a wooden spoon or wooden spatula to turn the mixture.

Stir in soy sauce, and pepper. Taste, add a bit more soy sauce if you like,  and add a drizzle of dark sesame oil.  

That's it for today.  I hope you like the fried rice.

Be well.