Quick and easy meal! Ingredients: * 1 cup rice, washed and soaked * 1 small white onion, diced * 4 garlic cloves, shredded or crushed * 1 inch ginger, shredded or crushed * 3 Thai chilis, crushed * 1 tsp chili oil (optional) * 1 tsp avocado oil * 1/2 cup peppers, diced * 1/4 cup carrots, shredded (I use pre shredded) * 1/2 cup mixed frozen veggies, thawed (peas, carrots, beans, corn, edamame) * 1/3 cup broccoli florets * 1/2 tbsp soy sauce * 1 tsp dark soy sauce * 1/2 tsp rice vinegar * 1 tsp sriracha sauce * 1/2 tsp chings Hakka noodle masala * Black pepper & salt to taste * 2 scallions, chopped * Cilantro, chopped (optional) Directions: 1. In a pot bring water to boil, add 1 tsp of salt, add soaked rice to that. Cook for 6-7 minutes. Drain it and lay it on a tray, cool in the fridge until ready to use. (Skip this step if you have leftover rice). 2. In a wok heat oil & chili oil if using. Once hot add onions, then add chili garlic and ginger. Mix well. Cook for 2 minutes. 3. Add peppers, carrots, frozen veggies, and broccoli. Cook for 3-4 minutes. (I like for them to have a bite and not over cooked, you can cook longer if you wish) 4. Add rice, soy sauces, sriracha, and rice vinegar. Mix well and cook for a couple of minutes. 5. Add the Chings masala, top with scallions, cilantro if using. 6. Enjoy!! - You can add tofu, egg or paneer to make this higher in protein. - Adjust the soy sauce according to your salt taste - Adjust the spice level according to your spice level. - Avoid Thai chilies, sriracha, and chili oil if you can’t eat spicy.
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