Asian Cuisine Bell Pepper Broccoli Carrot Chinese Cuisine Egg Entree Japanese Pan-fry Quick Kitchen Rice Side Dish soy sauce Squash Zucchini

Vegetable Fried Rice

Fried Rice can come together quickly once all your ingredients are prepped. It also makes an excellent use of leftover rice and other small amounts of ingredients you have in the refrigerator.

Serves: 6
Cooking Time: 30 minutes

INGREDIENTS

1-1/2 tablespoons sesame oil
1/4 cup finely diced yellow squash
1/4 cup finely diced zucchini
1/4 cup finely diced red bell pepper
1/4 cup finely diced broccoli stems
1/4 cup finely diced carrot
1 large egg
4 cups cooked brown or white long grain rice
2 tablespoons lite soy sauce
1 tablespoon orange juice concentrate, thawed
1 tablespoon chopped scallions

INSTRUCTIONS

Organize your ingredients.

Place the sesame oil in a wok over medium-high heat.  Add the yellow squash, zucchini, bell pepper, broccoli, and carrot.  Fry, stirring frequently, for about 4 minutes or until all of the vegetables have softened slightly. 

Add the egg and rapidly stir to break it up as it cooks. 

When the egg has cooked, add the cooked rice and fry, stirring and breaking up the rice into individual grains.  This should take no more than about 3 minutes.  Add the soy sauce and thawed orange juice concentrate and continue stir frying for 2 minutes. 

Remove from the heat and serve immediately.

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