Without further ado, the Veggie Fried Rice Bowl recipe taken from
The Meat Lover's Meatless Cookbook by Kim O'Donnel.
Veggie Fried Rice Bowl
We've all been there: Tonight's the night you've got just 20 minutes to put dinner on the table. With some cold cooked rice on hand (make a pot the night before), you can whip up the bestest and fastest food there is. This version defies old stereotypes and delivers light, bright results, a workful of colorful veg that still have their crunch.
Note: This dish requires cold cooked rice, so plan to make ahead, at least 4 hours in advance. Chop and prep all ingredients before even thinking of turning on the wok.
Makes three or four 2 cup servings.
Ingredients
2 Tablespoons vegetable oil
3 teaspoons sesame oil
2 large eggs, beaten (plan B: 1/2 cup toasted chopped cashews)
1/2 cup shallots, diced (about 2 bulbs)...we used onion
Fresh chili peppers, seeded and minced (use what works best for your heat tolerance)
1 Tablespoon minced garlic (2-3 cloves)
1 cup diced carrots (about 2 carrots) or chopped fresh green beans
1/2 cup diced red bell pepper
4 cups cold cooked rice (about 1 1/3 cups uncooked rice)
1 cup mixed celery, diced, and baby bok choy, chopped into 1 inch pieces
1/3 cup soy sauce
1/4 cup chopped fresh cilantro for garnish
Here's What You Do
1. Heat a wok or a deep skillet over high heat.
2. Place 1 Tablespoon of the vegetable oil, 1 teaspoon of the sesame oil, and the eggs in the wok. Tilt the wok so that the eggs cover the entire surface, making it thin as a pancake. Cook for about 45 seconds; the egg will set quickly. With a thin-edged flipper or tongs, fold the egg in half and transfer to a cutting board. Cut into thin strips.
3. Add the remaining tablespoon of vegetable oil, followed by the shallots, chili pepper, and garlic and stir-fry for about 20 seconds. Add the carrots and bell pepper, lower the heat to medium, and stir-fry for an additional 2 to 3 minutes, until the mixture begins to soften.
4. Add the rice and celery mixture. With a wooden spoon, break up any clumped rice as needed. Add the soy sauce and stir well, and cook for an additional 3 minutes or so. Stir in the egg strips.
5. Turn off the heat. Stir in the cilantro, if using, and drizzle the remaining 2 teaspoons of sesame oil.
Note: You may make this dish without eggs. If so, eliminate the teaspoon of sesame oil at the beginning of the recipe and proceed with 2 tablespoons of vegetable oil. going straight to adding vegetables and aromatics. Stir in the cashews just at the end, before serving.
