Fried Rice v2

Name: Fried Rice v2
Total time: 1800 s
Yield: 3-4 servings
Cuisine: American
Ingredients: Rice (old); 250-300 g Mushrooms (sliced); 1 Medium onion (thin slices); 1 Carrot (thin matchsticks); 1 small pack Baby corn (diagonal slices); 1 Bell pepper (thin strips); 4-5 clove Garlic (finely chopped); 1 inch Ginger (finely chopped); 1/2 tsp Sichuan pepper (crushed); 1-2 tbsp Soy sauce; 1-1.5 tbsp Vegan oyster sauce; 0.5 tbsp Hoisin sauce; 1/2–1 tsp Rice vinegar; to taste Black pepper; a few drops Sesame oil (optional)

Sammy_veg @sammy_veg

Easy, tasty, quick, repeat

Sammy_veg @sammy_veg

Easy, tasty, quick, repeat

Saved

Ingredients

30 mins

3-4 servings

Rice (old)
250-300 gMushrooms (sliced)
1Medium onion (thin slices)
1Carrot (thin matchsticks)
1 small packBaby corn (diagonal slices)
1Bell pepper (thin strips)
4-5 cloveGarlic (finely chopped)
1 inchGinger (finely chopped)
1/2 tspSichuan pepper (crushed)
1-2 tbspSoy sauce
1-1.5 tbspVegan oyster sauce
0.5 tbspHoisin sauce
1/2–1 tspRice vinegar
to tasteBlack pepper
a few dropsSesame oil (optional)

Saved

Steps

30 mins

1

Heat 1–1.5 tbsp oil in a wok on high. Add mushrooms, toss, then spread and leave untouched for 2–3 min. Stir occasionally until browned and dry (5–7 min). Remove.
2

Add fresh oil to wok, heat until shimmering (30–45 sec). Add Sichuan pepper, stir 10 sec. Add garlic and ginger, stir 10–15 sec.
3

Add onion, stir fry 30–45 sec until slightly softened but still crunchy. Add carrot and baby corn, stir fry on high, letting them sit between stirs (2–3 min).
4

Add bell pepper, toss quickly (45–60 sec) to keep crisp.
5

Prepare sauce... Play around with quantities...
6

Add soy sauce and vegan oyster sauce, mix fast to coat veggies (15–20 sec). Toss wildly.
7

Add rice and mushrooms, break up lumps, toss hard on high heat (2–3 min).
8

Add rice vinegar, black pepper, and optional sesame oil. Mix once, turn off heat.