Skinny Veggie Fried Rice

6 steps · 45 min total

1. 01

   Sauté Aromatics

   Heat a wok or large skillet over medium-high heat. Add 1 tablespoon sesame oil, then stir in the minced ginger and 1 tablespoon minced garlic. Sauté until the aromatics are fragrant, taking care not to let them burn.
2. 02

   Cook Mushrooms

   Add the mushroom pieces to the wok. Cook them for 5 to 6 minutes, until they're tender and have released their juices. Transfer the cooked mushrooms and any liquid to a bowl and set aside.
3. 03

   Sauté Vegetables

   Reheat the wok, then add another 1 teaspoon sesame oil. Add the remaining minced garlic and sauté until fragrant. Add all the other vegetables (baby corn, green onion whites, carrot, bell pepper) and stir-fry them over high heat.
4. 04

   Season Vegetables, Add Rice

   Season the vegetables with salt, black pepper, and a splash of soy sauce. Toss to coat and let them cook for a few more minutes, until they are tender but still have a slight crunch.

   Add the cold, already cooked rice to the wok. Stir gently to combine everything, ensuring the rice is evenly mixed with the vegetables. Let the rice warm through over medium-high heat, then add the remaining 1 teaspoon sesame oil along with more salt, black pepper, and soy sauce.

5. 05

   Return Mushrooms, Mix

   Stir the reserved cooked mushrooms back into the rice mixture. Toss everything together, then taste and adjust seasoning if needed.
6. 06

   Garnish and Serve

   Garnish the fried rice with the chopped green parts of the green onions and a sprinkle of sesame seeds before serving.