Vegetable Fried Rice

"You are the seed that decides the harvest around you." Recipe courtesy of Janice Perez

2 cups white rice [long grain] 4 cups cold water 1 tsp salt 1 tbsp butter 4 cups asparagus spears, diced [2 bunches] 2 cups yellow squash, seeded & diced 6 cups mushrooms, diced 1-1/2 cups red pepper, diced [1 pepper] 2 cups Chinese pea pods, diced 2 cups corn kernels - cut off the cob [2 ears] 2/3 cup peanut oil salt & pepper to taste Cook the rice with the water, salt & butter; then let it cool. Clean & dice all your vegetables. Preheat a very large skillet with the Peanut oil. When the oil is hot, add the precooked rice; breaking up clumps with a wooden spoon. Cook on high heat for approx. 5-10 minutes, do not over stir. Pour corn into the rice and stir once only. Continue cooking on high heat for another 5-8 minutes. Stir the rice/corn once, then add all the rest of the vegetables, by simply layering them over the rice & corn; cover with a lid and continue cooking for approx. 5 minutes. Remove lid, stir everything together and serve immediately. Amount: Serves 6 to 8

Back to Top        Back to Food for Thought        Back to Home