Recipe Instructions:
Ingredients
15ml vegetable oil
2 cloves garlic freshly minced
0.5 inch ginger peeled and minced
2 each scallions, spring or green onions, sliced
473 ml mushrooms button, or cremini, sliced
1 each sweet red bell peppers,diced
1 small carrots peeled and diced
1 each celery stalks sliced
473 ml broccoli florets cut into bite size
237 ml corn fresh or frozen
946 ml rice cooked, preferably brown rice
2 large eggs scrambled, optional
59ml cilantro thin stems and leaves, chopped
Sauce:
30ml soy sauce, tamari or to taste
15ml vegetarian oyster sauce or regular oyster sauce
30ml shaoxing wine or sherry
7.5ml rice vinegar
7.5ml sugar or mirin
5ml sesame oil
5ml hot chili pepper oil sichuan, or red pepper flakes to taste, optional
5ml cornstarch
Directions
Add vegetable oil in a large wok or nonstick skillet over medium-high heat until hot.
Add garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
Add mushrooms, stirring often, and cook for about 5 minutes, or until mushrooms are slightly browned.
Add sweet bell pepper, carrot and celery into the work or skillet, and cook for about 3 minutes until the vegetables just start to become tender but still crispy.
Stir in broccoli and corn, and cook for another 2 to 3 minutes.
Add rice and scrambled eggs if using, and stir until evenly combined.
Meanwhile whisk all the sauce ingredients in a small bowl until well blended.
Pour sauce over rice and veggies, stirring often, and cook for additional 2 to 3 minutes until heated through.
You may need to taste and adjust seasoning if needed.
Remove from heat and stir in cilantro.
Serve warm.
