Broccoli, Sweet Bell Pepper and Mushroom Fried Rice

By á-25087

Ingredients

• Sauce:
• 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 ,

Preparation

Step 1

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.



Serve warm.