Chinese-Style Vegetable Stir-Fried Rice
Chinese-style stir-fried rice, filled with lots of veggies, is an easy and tasty side dish to serve with Asian-style vegetable and tofu dishes. It’s a great way to use up leftover brown rice, too. On the rare occasions when my family gets Chinese take-out, there’s always a lot of leftover rice, and this is usually the way it gets repurposed!
- 1 tablespoon safflower or other neutral vegetable oil
- 1 tablespoon dark sesame oil
- 1 small onion, halved and thinly sliced
- 6 to 8 baby carrots, quartered lengthwise, or 1/2 cup finely diced carrot
- 3 cups cooked brown rice
- 2 scallions, white and green parts, thinly sliced
- 1 1/2 cups cooked fresh or thawed frozen corn kernels,
- or one 15-ounce can cut baby corn, drained
- 1 cup frozen green peas or green beans, thawed
- 2 tablespoons natural reduced-sodium soy sauce, or to taste
- Freshly ground pepper to taste
- Sesame seeds for garnish
- Fresh cilantro for garnish, optional
Heat the oils in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until translucent. Add the carrots and continue to sauté until the onion is golden.
Add rice, scallions, corn or baby corn, peas or green beans. Drizzle in the soy sauce. Stir-fry over medium-high heat for 8 to 10 minutes, or until the rice is touched with golden spots.
Season with freshly ground pepper, and additional soy sauce if need be. Serve at once, garnishing each serving with sesame seeds, and if desired, some cilantro.
- For more ways to use brown rice, explore Classic Rice Dishes.