Vegetable Fried Rice Recipe
corn, mustard greens, bean sprout, egg, chili, scallion
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Ingredients
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Vegetables
Other
Method
Preparation
- 1
Prepare the Ingredients
Rinse and chop the mustard greens into bite-sized pieces. Rinse the bean sprouts under cold water and drain well. Remove the seeds from the chili and finely chop it. Slice the scallions thinly, separating the white and green parts.
- 2
Scramble the Eggs
In a bowl, beat the eggs with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour the eggs into the skillet and scramble until just set. Remove the eggs from the skillet and set aside.
Cooking
- 3
Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the chopped mustard greens, corn, and chili. Stir-fry for about 3-4 minutes until the greens are wilted and the corn is heated through.
- 4
Add Bean Sprouts and Rice
Add the bean sprouts and the cooked rice to the skillet. Pour in the soy sauce and mix everything together. Stir-fry for another 3-4 minutes, breaking up any clumps of rice and ensuring everything is well combined.
- 5
