Vegetable Fried Rice
The greatest weeknight dinner - chock-full-of-veggies fried rice!
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Cooking tools:
- Wok
- Saute pan
- Stove
- Pot
- Serving bowl
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring spoon
- Spatula
- Wooden spoon
Ingredients
- 4 large cloves garlic, peeled and minced
- 2-inch piece fresh ginger, peeled and grated
- 1 small onion, peeled and diced
- 2 carrots, peeled and coarsely grated
- 1 medium head broccoli
- 1 bunch Chinese cabbage (bok choy, tatsoi, napa cabbage)**
- ½ cup corn, fresh or frozen
- ½ cup green peas OR edamame, fresh or frozen
- 2 Tbsp cooking oil
- 3 Tbsp soy sauce, plus more to taste
- 3-4 cups cooked, leftover rice**
- 2 eggs
- 1 Tbsp fish sauce
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