Thursday, October 15, 2009

Veggie Fried Rice

1 T. oil
2 C. rice
1/2 C. lemon pepper marinade
3 1/4 C. hot water
1 T. parsley
1 T. dry minced onion
8 oz. fresh mushrooms, any variety
1/2 large onion, any variety
1 large or 2 medium bell peppers, any variety
1 C. peas, fresh or frozen
1 C. shredded carrot
3 cloves garlic, crushed
2-3 large eggs, slightly scrambled
1 tsp. chili powder
1/2 tsp. cumin
salt and pepper

In a large, skillet, add 1 T. oil and heat over medium-high. Add rice and toast - 3-4 minutes, or until rice is opaque. Add marinade, water, parsley, and dry minced onion. Simmer covered for 12-16 minutes, or until all liquid is absorbed into rice. Rice should be cooked but firm. Remove rice from the skillet and let set, uncovered for 30 minutes, (longer is better, but if you don't have too much time, 30 minutes will do.)

Slice mushrooms thin. Finely dice pepper and onion.

Add 1 tsp. oil to pan. Add mushrooms, pepper, and onion along with garlic to pan, cook over medium heat for 5-7 minutes, or til veggies are partially cooked. Add scrambled egg and seasonings along with peas, carrots, and rice. Cook together for 10-13 minutes, until rice is lightly browned, egg and veggies are fulled cooked and mixture is heated through.

Yields = 4-6 servings

* This is a great weeknight dinner on its own! Or serve with your favorite Chinese dish!

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