Broccoli, Sweet Bell Pepper and Mushroom Fried Rice
- 1 , tablespoon, vegetable oil,
- 2 , cloves, garlic , freshly minced
- 1/2 , inch, ginger, peeled and minced
- 2 , each, scallions, spring or green onions, sliced
- 2 , cups, mushrooms, button, or cremini, sliced
- 1 , each, sweet red bell pepper, diced
- 1 , small, carrot, peeled and diced
- 1 , each, celery stalk, sliced
- 2 , cups, broccoli florets, cut into bite size
- 1 , cup, corn, fresh or frozen
- 4 , cups, rice, cooked, preferably brown rice
- 2 , large, eggs , scrambled, optional
- 1/4 , cup, cilantro, thin stems and leaves, chopped
- 2 , tablespoons, soy sauce, or to taste
- 1 , tablespoon, vegetarian oyster sauce, or regular oyster sauce
- 2 , tablespoons, shaoxing wine, or sherry
- 1/2 , tablespoon, rice vinegar,
- 1/2 , tablespoon, sugar , or mirin
- 1 , teaspoon, sesame oil,
- 1 , teaspoon, hot chili oil, sichuan, or red pepper flakes to taste, optional
- 1 , teaspoon, cornstarch ,
Add vegetable oil in a large wok or nonstick skillet over medium-high heat until hot.
Add garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
Add mushrooms, stirring often, and cook for about 5 minutes, or until mushrooms are slightly browned.
Add sweet bell pepper, carrot and celery into the work or skillet, and cook for about 3 minutes until the vegetables just start to become tender but still crispy.
Stir in broccoli and corn, and cook for another 2 to 3 minutes.
Add rice and scrambled eggs if using, and stir until evenly combined.
Meanwhile whisk all the sauce ingredients in a small bowl until well blended.
Pour sauce over rice and veggies, stirring often, and cook for additional 2 to 3 minutes until heated through.
You may need to taste and adjust seasoning if needed.
Remove from heat and stir in cilantro.
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