Vegetable Fried Rice Tutorial

20 Jan

I enjoy cooking …well not necessarily the cooking part, but the end result.

Somehow providing my family with a nourishing and tasty meal gives me a grand sense of satisfaction and accomplishment. 

Having said that, on occasion I will use my little space in the blogging world to share a recipe or two.


  1. Veggies lightly steamed(for this recipe I used broccoli, baby corn, bamboo shoots, peas and carrots)  One of the many blessings of cooking at home is you are able to peer into the dark corners of the fridge and make a meal out of leftovers, or small amounts that would not add up to a meal by themselves. 
  2. 6 green onions
  3. 2 cups of cold rice
  4. 4 cloves of garlic
  5. Adobo seasoning
  6. white pepper
  7. soy sauce
  8. 4 eggs
  9. Permission to modify these ingredients to your liking

-Here we go:


Preheat wok (or large skillet if you must) and add about 2 TBS of oil.  I use whatever I have on hand which is usually seaseme or peanut oil


Add pre-cooked cold rice and kind of press it down so that rice is in one flat layer.  At this time I may or may not add 2 TBS of garlic butter.  Let it warm up a bit making sure the rice does not stick.


At this time I add seasoning and make sure it is combined nicely with the rice.


Add veggies  and eggs that have already been seasoned and scrambled and combine nicely.

Step 5

Add soy sauce to taste

Turn heat down to about med-low

Cover on and let it steam for about 5 minutes



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