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Picture by simplyscratch
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Prep Time15 Mins
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Cook Time15 Mins
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Serving6
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View400
Elevate your dinner with this Stir-Fried Rice, a symphony of flavors and textures coming together in a wok. Packed with a variety of colorful vegetables, this dish is not only delicious but also a visual feast. A quick and satisfying meal that brings the essence of Asian cuisine to your table.
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories: 350
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Carbohydrates: 60g (22%)22%
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Protein: 8g (15%)15%
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Fat: 8g (12%)12%
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Saturated Fat: 1g (5%)5%
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Cholesterol: 0mg
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Sodium: 700mg (29%)29%
Tips and Recommendations
- For added protein, toss in cooked and diced chicken, shrimp, or tofu.
- Use day-old rice for better texture and to prevent it from becoming mushy during stir-frying.
- Customize the sauce by adjusting soy sauce and oyster sauce quantities based on your taste preferences.
FAQs
1. Can I make this stir-fried rice in advance?
While it's best enjoyed fresh, you can make the components ahead and quickly stir-fry them before serving.
2. Can I use frozen vegetables?
Absolutely! Just ensure they are thawed and well-drained before adding them to the wok.
Picture by numstheword
Instructions
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1. Ensure all vegetables are washed, peeled, and chopped. Have the cooked rice ready.
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2. Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat the surface.
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3. Add minced garlic and sliced green onions to the hot wok. Sauté for about 30 seconds until fragrant.
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4. Toss in broccoli, bell pepper, carrot, snap peas, and corn. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
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5. Add the cooked jasmine rice to the wok. Use a spatula to break up any clumps and evenly distribute the rice with the vegetables.
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6. Drizzle soy sauce, oyster sauce, and sesame oil over the rice and vegetables. Toss everything together to ensure even coating.
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7. Garnish with sesame seeds and chopped cilantro if desired. Serve the stir-fried rice hot.