Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze
Prep time :10 minutes
Cook time :8 minutes
Servings: 4-6, about 1 cup per portion
•2 tablespoons vegetable oil
•1 table spoon minced fresh garlic
•1/2 cup fresh chopped yellow onions
•1 cup fresh small white mushrooms, quartered
•1/2 cup chopped fresh carrots
•1/2 cup chopped fresh zucchini
•1/2 cup chopped fresh red bell peppers
•1/2 cup chopped fresh yellow bell peppers
•3 cups cold, cooked, long-grain white rice
•1/2 cup Holland House White Cooking Wine
•2 tablespoons oyster sauce
•1/2 cup fresh green onions, sliced 1/4- inch thick
• 2 teaspoons toasted sesame oil
•1/4 teaspoon ground black pepper
Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stirfry 3 minutes. Add rice; stir-fry 3 minutes.
Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.
Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.