Japanese Stir Fried Rice
Prep
Cook
Total
Yield 4 -6 servings
Use a variety of leftover Veg or whatever you have on hand. You can add Tofu or Diced Chicken to boost up the protein.
Ingredients
- 1 Onion, chopped
- 4-6 cups Vegetables, chopped:
- Carrots
- Zucchini
- Broccoli
- Red Peppers
- Snow Peas
- Baby Corn
- Mushrooms
- Green Beans
- Green Onions
- 4-6 cups leftover Rice
- 2-4 Eggs, beaten (optional)
- Cashews
- handful of Cilantro or Parsley, chopped
- Hot or Dried Red Pepper
Dressing
- 1/4-1/3 cup Soy or Tamari
- 1 tablespoon Honey, Sweet Chili Sauce or Maple Syrup
- 2 tablespoons Mirin, Rice Wine or Sushi Seasoning
- 2 tablespoons Brown Rice Vinegar or Rice Vinegar
- 1 tablespoon Orange or Pineapple Juice
- 2 teaspoons Sesame Oil
Instructions
- Mix all the Dressing ingredients together and shake well. Set aside or fridge for later
- Heat a splash of Olive Oil and a drizzle of Sesame Oil in a large fry pan or wok
- Add the Onions and stir fry a minute or two
- Add the chopped Veg and put the lid on for 2-3 minutes
- Stir and move the Veg to one side of the pan
- Splash a bit of Sesame Oil in the open space and let heat a second then toss in the Eggs
- Stir and scramble the Eggs until set, then stir the mixture all together
- Add the Rice and a bit of water if it is very dry
- Stir and mix everything together, add the Sauce and heat through
- Toss on the Cashews and Cilantro or Parsley
- Top with Hot Peppers or a sprinkle of Dried Peppers and serve
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/japanese-stir-fried-rice/