Vegetable Fried Rice
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Red pepper jelly transforms Meatless Mondays from dull to delightful in this new favorite that will save you time in the kitchen and waiting for the delivery guy.
Cal/Serv:
520
Yields:
4
Total Time:
0
hours
25
mins
Ingredients
8
oz.
broccoli crowns
3
tbsp.
red pepper jelly
2
tbsp.
low-sodium soy sauce
4
tbsp.
canola oil
1/2
package mushrooms
Kosher salt and pepper
2
clove garlic
1
piece fresh ginger
1
large carrot
1 1/2
c.
frozen peas
3
c.
cooked long-grain white rice
Sliced scallions
Directions
- Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Thinly slice the broccoli stems and cut the tops into tiny florets. Place in the basket (or skillet), cover the pan and steam for 4 minutes. Transfer the broccoli to a large bowl.
- Meanwhile, in a small bowl, whisk together the jelly and soy sauce; set aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing occasionally, for 4 minutes. Add the garlic, ginger, carrot, and peas and cook, tossing, for 2 minutes. Add the jelly mixture and cook, tossing, until it melts, 30 seconds; transfer to the bowl with the broccoli.
- Wash and dry the skillet, then heat the remaining 2 tablespoons oil over medium-high heat. Add the rice and cook, tossing occasionally, until it begins to crisp at the edges, about 5 minutes. Fold in the vegetable mixture. Serve with the scallions, if desired.
