Ingredients

The following ingredients have 2 Servings
  • cooking oil (, we like avocado oil for its high smoking point)
  • 3 garlic cloves (finely minced)
  • 1 teaspoon grated fresh ginger
  • 1/4 cup finely diced onions
  • 1 cup mixed vegetables (, fresh or frozen (thawed first))
  • 3 large eggs
  • 4 cups cooked
  • 2-1/2 -3 Tablespoons low sodium soy sauce
  • 1-1/2 - 2 teaspoons fish sauce (, can sub with vegan fish sauce OR Miso Paste)
  • 1 teaspoon mirin (, Shaoxing wine or dry sherry can also be used in a pinch)
  • 1 teaspoon sesame oil
  • salt (& black pepper, to taste)
  • cooked chicken (, beef or pork, cut into bite-sized pieces(leave out for meatless version))
  • Sriracha or crushed red pepper flakes
  • 1 green onion (thinly sliced)
  • roasted cashews
  • sesame seeds (for garnish)

Instruction

  • Heat 1 tablespoon of cooking oil on high heat in a large wok or non-stick pan until smoky hot. Add the garlic and ginger for 10 seconds, or until fragrant, then add the onions and stir-fry for another 30 seconds or until the onions are slightly softened. Add the mixed vegetables and cook for another 1-2 minutes. Transfer the mixture to a plate and set aside.
  • Return pan to stove and add another 1-2 tablespoons of cooking oil. Pour in the beaten eggs. Scramble into small pieces until cooked. (Add in cooked meat if using and saute for another minute).
  • Stir in the rice and break up any large chunks with a spatula while tossing until heated through around 2 minutes.
  • Drizzle in soy sauce, fish sauce, mirin and sesame oil, tossing to combine everything evenly. Keep stirring the fried rice until slightly toasted, about 2 minutes. Add the cooked vegetables back to the pan and toss to combine. Add salt, black pepper, red chili flakes or even Sriracha to taste.
  • Transfer to bowls and serve hot and garnish with green onions and sesame seeds, if desired.