Vegetable Fried Rice Recipe

By Joelene

Ingredients

• 8 ounce(s) broccoli crowns
• 3 tablespoon(s) red pepper jelly
• 2 tablespoon(s) low-sodium soy sauce
• 4 tablespoon(s) canola oil
• 1/2 package(s) (10-ounce) mushrooms, thinly sliced
• Kosher salt
• Pepper
• 2 clove(s) garlic, finely chopped
• 1 piece(s) (1-inch) fresh ginger, peeled and finely chopped
• 1 large carrot, coarsely grated
• 1 1/2 cup(s) frozen peas, thawed
• 3 cup(s) cooked long-grain white rice
• Sliced scallions, for serving

Preparation

Step 1

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Thinly slice the broccoli stems and cut the tops into tiny florets. Place in the basket (or skillet), cover the pan and steam for 4 minutes. Transfer the broccoli to a large bowl.
Meanwhile, in a small bowl, whisk together the jelly and soy sauce; set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing occasionally, for 4 minutes. Add the garlic, ginger, carrot, and peas and cook, tossing, for 2 minutes. Add the jelly mixture and cook, tossing, until it melts, 30 seconds; transfer to the bowl with the broccoli.
Wash and dry the skillet, then heat the remaining 2 tablespoons oil over medium-high heat. Add the rice and cook, tossing occasionally, until it begins to crisp at the edges, about 5 minutes. Fold in the vegetable mixture. Serve with the scallions, if desired.