Copycat Vegetable Rice (Print Version)
# Ingredients:
→ Base Layer
01 -
1¾ cups vegetable stock
02 -
½ tablespoon vegetable oil
03 -
2 eggs
04 -
1 cup jasmine rice
→ Veggie Mix
05 -
1 cup sugar snap peas
06 -
½ cup bean sprouts
07 -
2 green onions, plus extra for topping
08 -
2 cups broccoli pieces
09 -
1 cup julienned carrots
→ Flavor Mix
10 -
2 teaspoons hot chili oil
11 -
Pinch white pepper
12 -
¾ cup low-sodium soy sauce
13 -
½ tablespoon sesame oil
14 -
2 teaspoons mirin (sweet rice wine)
15 -
2 teaspoons chopped garlic
16 -
2 teaspoons minced ginger
17 -
2 tablespoons packed brown sugar
# Instructions:
01 -
In a medium pot, bring broth to a boil over medium heat. Add rice, turn heat to low, and let it cook for 15 minutes. Take off heat and gently fluff with a fork when done.
02 -
As the rice cooks, toss all the flavor mix ingredients into a bowl and whisk them until blended. Set aside for later.
03 -
Add the oil to a hot wok over medium heat. Toss in sugar snap peas, sprouts, onions, broccoli, and carrots. Stir constantly for about 3-4 minutes. Sprinkle with a little bit of salt and pepper. Move veggies to the edges.
04 -
Crack the eggs into the middle of the wok. Mix and cook them until they're just scrambled. Combine with the veggies once done.
05 -
Toss the cooked rice into the wok and stir everything together for about 3-4 minutes. Pour in the sauce and stir a few minutes more until it's all evenly coated.
06 -
Sprinkle some extra green onions on top and enjoy your meal while it's hot.
# Notes:
01 -
Chop veggies in similar sizes, so they cook evenly.
02 -
Don't overcrowd the wok; it can make stir-frying tricky.
03 -
Keep stirring while cooking to prevent food from sticking or burning.