fancy food court fried rice

My family goes crazy for this easy fried rice dish, and my sweetie just loves that I used frozen mixed veg for the ultimate food court authenticity! I actually have run out of both corn and peas from my harvest (had a bad crop of both this year) and although I do have carrots, when I saw the mixed organic veggie bag in the freezer section of my local natural food store… I know these little babies were destine for a veggie fried rice dinner.. sans foam take out container.

Cook 2 cups of your favourite rice, or have 4 cups of cooked rice on hand.

In a deep iron pan or a wok start by frying: (Omit this step for vegan dish)

2 tbsp sesame oil

4 farm fresh eggs beat well with about 1/4 cold water

S+P

and a pinch of chilli flakes

cook until you have lovely fluffy scrambled eggs, remove from pan and set aside.

Add 4 tbsp of sesame oil back into hot pan / wok and brown:

1/2 yellow onion minced fine

2 cloves of garlic minced

2 celery stocks chopped

1 can of water chestnuts (each chopped in 6ths)

1 can of bamboo shoots chopped in 3rds

1/2 brick of firm tofu cubed into 1 cm pieces

2″ of freshly ground ginger

Once the tofu and onions are nicely browned add cooked rice, and allow it to gently brown (add more oil if necessary) and stirring often.

Once the rice fried season with:

2 tbsp rice vinegar

2 tbsp light soy sauce

2 tbsp dark soy sauce

1 tsp chilli oil

S+P

1 cup of frozen veggies (peas, corn + carrots)

and the cooked egg

Stir and cook on medium for another 5 minutes.

Serve garnished with fresh cilantro and toasted sesame seeds

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