Ginger Vegetable Fried Rice
  • 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)
  1. -Chop all vegetables to bite size & dice garlic.
  2. -Preheat large pan & vegetable oil (& sesame oil if you choose to use it - it adds a nice nutty flavor).
  3. -Scramble egg, remove from pan and set aside.
  4. -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.
  5. -Add cold cooked rice & egg. Cook until heated through.
  6. -Add soy sauce.
  7. Serve with ginger dressing drizzled on top.
I like this recipe because it's really flavorful and can be made in under 20 minutes.