Vegetable Fried Rice

This dish is simple to make and can be completely tailored to your liking. Not a fan of asparagus and red bell pepper? No worries! Make it with broccoli florets and mushrooms instead. Or maybe you'd like it with some fresh peas and diced carrots? Awesome!

I make a GIANT batch of this at the start of each week for my family. And always with a varying cast of ingredients. It's nice to open the fridge and find this happy bowl of rice and veggies just waiting to greet you. 

Ingredients:

1 tsp sesame oil

1 tsp olive oil (any vegetable oil is good)

2 cups long or medium grain white rice, prepared as directed and cooled

1/2 Lb asparagus, chopped into thirds (discard the woody ends)

1 large red bell pepper, seeded and chopped

1 bunch green onions, chopped (can always use less)

1/4 cup soy sauce

1 Tbs seasoned rice vinegar

1 Tbs brown sugar

1 tsp sesame oil

1/2 tsp ground ginger

2 garlic cloves, minced or pressed

Directions:

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic; set aside.

Heat your sesame oil and olive oil in a wok or large non-stick skillet over med/high heat. Just for a minute or two. Add your vegetables and gently stir fry until crisp/tender; about 5 minutes. Push your veggies to one side of wok. Add your rice to center of wok and stir fry until heated through. Pour your sauce over the rice and veggies. Combine the two in the center of your wok, and mix completely with sauce. Enjoy!