Mixed Vegetable Fried Rice

Add the mushroom pieces to the wok and cook until tender, approximately 5 to 6 minutes. Remove the mushrooms and any accumulated juices from the wok and set them aside in a bowl.

Ingredients

115 g of Mushrooms

Equipment

Wok

Bowl

Reheat the wok with additional cooking oil and add the remaining garlic. Once fragrant, add the mixed vegetables and stir-fry over high heat.

Ingredients

15 mL of Cooking Oil

1 clove of Garlic

240 mL of Mixed Vegetables

Equipment

Wok

Season the vegetables with salt, black pepper, and a splash of soy sauce. Toss the mixture and cook for a few minutes until the vegetables are tender yet retain a slight crunch.

Ingredients

240 mL of Mixed Vegetables

2½ mL of Salt

1¼ mL of Black Pepper

15 mL of Soy Sauce

Equipment

Wok

Tongs

Gently fold in the cold cooked rice, stirring carefully to combine. Continue to cook over medium-high heat until the rice is thoroughly warmed through.

Ingredients

475 mL of Cooked Rice

Equipment

Wok

Spatula

Incorporate the remaining cooking oil, salt, black pepper, and soy sauce. Add the reserved mushrooms and tofu, mixing everything together until well combined and heated.

Ingredients

5 mL of Cooking Oil

240 mL of Mushrooms

1¼ mL of Salt

½ mL of Black Pepper

15 mL of Soy Sauce

115 g of Tofu

Equipment

Wok

Taste and adjust seasoning if necessary. Garnish the finished fried rice with chopped green onions and a sprinkle of sesame seeds before serving.

Ingredients

240 mL of Cooked Rice

30 mL of Green Onions

5 mL of Sesame Seeds

Equipment

Chefs Knife

Bowl