Vegetarian Fried Rice

Difficulty: Easy

Serves: 2 – 3 people

Ingredients:

• 4 tbsp ELAIESE Red Palm Oil
• 1 cup of Broccoli (chopped)
• 1 cup of Carrots (julienned)
• 1 cup of Cabbage (shredded)
• 1 Bell Pepper (sliced)
• 3 Large Eggs (beaten)
• 3 cups of Cooked Rice (cooled)
• 1 tbsp Ginger (minced)
• 2 tsp Garlic (minced)
• 1 Red Onion (sliced)
• 5 tbsp Soy Sauce
• 2 tbsp Sesame Oil
• ½ cup of Green Onions (chopped) for garnish
• Salt & Pepper for taste

Instructions:

1. Heat a wok over high heat until very hot. Add 2 tbsp of red palm oil followed by the broccoli, carrots, cabbage, and bell peppers. Stir-fry until the vegetables are crisp-tender. Transfer them to a plate and set aside.
2. Season the beaten eggs with some salt and pepper. Heat 1 tbsp of red palm oil in the same wok over high heat. Pour the eggs into the wok and scramble quickly. When they are just cooked through, transfer the eggs onto the same plate of vegetables.
3. Heat the wok over high heat and add the remaining red palm oil. Add the cooled rice and stir-fry until it is lightly browned in colour.
4. Add the ginger, garlic and onion to the rice and stir-fry until aromatic. Add the soy sauce, sesame oil and green onions into the rice.
5. Add the vegetables and eggs back to the wok with the rice. Cook and stir the rice together until everything is well combined and hot. Taste and season if needed.
6. Once done, transfer it to a serving plate and garnish with chopped green onions.