VEGGIE FRIED RICE

This one is definitely a choose your own adventure and perfect when you aren’t sure what the grocery store will have in stock. I created this during the beginning of quarantine and didn’t know what the stores would have. I used carrots, onions & peppers but you could also add peas, zucchini, broccoli — essentially any veggie you have on hand.

INGREDIENTS:
Jasmine rice (or brown / any rice you would like to use)
Equal parts whatever veggie you want
Ginger
Garlic
Soy sauce
Serrano chile (or jalapeño)
Scallions
2 Eggs

I didn’t put specific amounts on this one because I think it is a great recipe to try and test out what your flavor preferences are. I would say for rough guidelines, I would start with a piece of ginger, a few cloves of garlic, 1/2ish cup soy sauce, 1/2 to a whole chili and 2-3 scallions. Cook your veggies in oil, garlic, ginger & chile. Add cooked rice & egg (scrambled) and let sit in pan without touching for 5 min to less rice crisp up. Add soy sauce and mix all together. Serve with scallions and enjoy!