Veggie Chinese Fried Rice |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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My take out on a takeout favourite back home veggie chinese fried rice. Try it you won't regret it. Also finally a use for all the extra packets of ramen noodle flavouring you have in your kitchen drawer. Ingredients:
1 cup cabbage, finely shredded |
1/2 cup frozen peas |
2 carrots, diced |
1 bell pepper, diced |
3 -4 spring onions |
1/2 teaspoon minced garlic |
2 teaspoons hot sauce (reduce this if you dont like it so spicy) |
2 teaspoons vinegar |
oil |
1 packet any ramen noodle seasoning (or if you don't have any lying around mix up the following) |
3 teaspoons soya sauce |
1 teaspoon ground ginger powder |
1/4 sugar |
1 vegetable bouillon cube, crumbled |
1 teaspoon ajinomoto (monosodium glutamate) (optional) |
salt |
1 1/2 cups cooked rice, until just tender |
Directions:
1. Chop up all the veggies.
2. Heat up the oil.
3. Add the veggies and stir fry them till tender.
4. Then add some salt the ramen seasoning (or the mix).
5. Add the vinegar and the hot sauce.
6. Cook for a min more.
7. Add the cooked rice and mix it gently.
8. Enjoy.
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