digestive fried rice | patient diet

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia and Malaysia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.[1]

DIRECTIONS
Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
Transfer to a plate.
Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Add rice, peas, Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.

A delicious plate of Vegetable Fried Rice, made in the Indo-Chinese style. The separate, perfectly cooked grains of rice are tied together with a savory, flavorful sauce of rice vinegar and tamari, and studded with vegetables like carrots and bell peppers. Once you have your ingredients prepped, this recipe comes together in under five minutes. A vegan, nut-free and gluten-free recipe.

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