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RECIPE
14 INGREDIENTS5 STEPS22MIN

Vegetable Fried Rice

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CaribbeanPot

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With the strong Chinese influence, this simple fried rice with a Caribbean twist is great for dinner and meal prep.
22MIN
Total Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
4 cups
Leftover Cooked  Brown Rice
1 cup
Diced  Carrots
2
Scallions
1/2 cup
Diced  Bell Peppers
3 cloves
Garlic , crushed
1/2 tsp
Grated  Fresh Ginger
2 Tbsp
Vegetable Oil
1/2 tsp
Sesame Oil
1
Large  Onion , diced
3/4 tsp
1/2 cup
Diced  Celery

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Nutrition Per Serving

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CALORIES
200
FAT
7.5 g
PROTEIN
5.3 g
CARBS
29.5 g

Author's Notes

If you’re making this fried rice gluten-free, do read the labels of the soy sauce and sesame oil to ensure they meet your dietary needs.

Cooking Instructions

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Step 1
Heat the Vegetable Oil (2 tablespoon) on medium-high heat in a wok or wide pan, then add the Garlic (3 clove) and Fresh Ginger (1/2 teaspoon) and give it a good stir. We’re trying to release all those wonderful flavors to use as a base for this vegetarian fried rice. That should cook for a minute or two, then add the Carrot (1 cup). Give it a good stir and cook for a couple of minutes.
Step 2
Now add the Onion (1), Bell Pepper (1/2 cup), and Celery (1/2 cup). Allow that to cook for a couple of minutes, then add the Ground Black Pepper (1/4 teaspoon), Dark Soy Sauce (3 tablespoon), and Sesame Oil (1/2 teaspoon). Everything will go dark, but have no fear, once we add the cooked rice it will balance off.
Step 3
It’s time to quickly add the Frozen Green Peas (1 cup), give it a stir, and start adding the Brown Rice (4 cup). Remember to have chilled your rice in the fridge to achieve a grainy consistency when it’s all done.
Step 4
Keep stirring to make sure all the rice grains get coated evenly with the dark base we made. If you find that the color is not dark enough for you, you can always add some more soy sauce at this point. Now is the time to add the Salt (3/4 teaspoon), taste, and adjust accordingly. All you’re doing here is basically heating through the rice, so within 4-5 minutes it should be done.
Step 5
Turn off the stove, add the Scallion (2) and give it a good final stir before stirring.

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Nutrition Per Serving
Calories
200
% Daily Value*
Fat
7.5 g
10%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
29.5 g
11%
Fiber
4.4 g
16%
Sugars
3.9 g
--
Protein
5.3 g
11%
Sodium
798.9 mg
35%
Vitamin D
--
--
Calcium
55.4 mg
4%
Iron
1.1 mg
6%
Potassium
262.7 mg
6%
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