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Ginger Vegetable Fried Rice

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Member since 2007

Serves | Prep Time | Cook Time


1 small onion
1 clove garlic
1 large egg
1 c crimini mushrooms
1 c zucchini
1 c yellow squash
1 1/2 c cooked rice (it's best to use leftover rice or to make it soon enough in advance that it's completely cooled)
1-2 Tbsp soy sauce (to your taste)
2 Tbsp Vegetable oil
Ginger dressing (I used a prepared dressing from the Asian food aisle)
1 tsp sesame oil (optional)

-Chop all vegetables to bite size & dice garlic.

-Preheat large pan & vegetable oil (& sesame oil if you choose to use it - it adds a nice nutty flavor).

-Scramble egg, remove from pan and set aside.

-Turn heat to medium high, add vegetables & garlic and cook until they begin to soften, about 3 minutes. You want the vegetables to remain slightly firm.

-Add cold cooked rice & egg. Cook until heated through.

-Add soy sauce.

Serve with ginger dressing drizzled on top.

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I like this recipe because it's really flavorful and can be made in under 20 minutes.

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