SESAME GINGER FRIED RICE WITH SPRING VEGGIES | Nourish Deliciously
SESAME GINGER FRIED RICE WITH SPRING VEGGIES
30 mins prepServes 4
A quick side dish to pair with any Asian inspired recipe. This simple flavorful rich dish is packed with seasonal veggies along with Asian staple flavors like sesame oil, ginger, garlic, soy sauce.
If you just made your steamed rice, transfer to a baking sheet lined with parchment paper to let cool and let moisture evaporate and dry out a bit. Prep the veggies by chopping them into bite sized pieces. Set aside.
Heat both oils over medium heat in a large frying pan or wok. When it’s hot, add the mushrooms, chopped veggies and white parts of spring onions. Sauté until mushrooms have shrunk a little and have caramelized a little. And the veins are crisp, tender with still some bite. 3-5 minutes.
Add the minced garlic and ginger and continue stir frying. Add the soy sauce, oyster sauce and mix all together.
Add the steamed rice. Break the rice gently to separate the grains ( Japanese rice tends to stick together). Sprinkle the chopped green onions. Once each grain is well coated with the seasonings and heated through, serve and enjoy immediately.
