Shanghai Vegetable Rice Recipe

Cooking Directions

• STEP 1.Cook the rice according to package instructions and let it cool.
• STEP 2.In a wok or large skillet, heat oil and sauté garlic and ginger until fragrant.
• STEP 3.Add carrots, peas, mushrooms, and any other desired vegetables to the wok.
• STEP 4.Stir-fry the vegetables until they are tender-crisp.
• STEP 5.Push the vegetables to one side of the wok and add the beaten eggs to the other side.
• STEP 6.Scramble the eggs until cooked, then mix them with the vegetables.
• STEP 7.Add the cooked rice to the wok and stir-fry everything together.
• STEP 8.Pour in the soy sauce, oyster sauce, and sesame oil, and stir to combine.
• STEP 9.Continue stir-frying until the rice is heated through and well-coated with the sauce.
• STEP 10.Serve the Shanghai Vegetable Rice hot, garnished with chopped green onions.

Cooking Tips

• Use day-old cooked rice for the best texture and to prevent the rice from becoming mushy.
• Feel free to add other vegetables such as bell peppers, corn, or bok choy.
• For a vegetarian version, omit the oyster sauce or use a vegetarian oyster sauce substitute.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the rice in a microwave or on the stovetop before serving.
• Serve as a main dish or as a side dish with your favorite protein, such as grilled chicken or tofu.