Southeast Asian Vegetable Fried Rice

Southeast Asian Fried Rice

 

Ingredients

1. 1 tablespoon brown sugar
2. 1 tablespoon oyster sauce
3. 1 tablespoon lower-sodium soy sauce
4. 1 tablespoon fresh lime juice
5. 1 teaspoon garlic chili paste
6. 1/4 teaspoon salt, divided
7. 2 large eggs, lightly beaten
8. 1 bunch green onions
9. 2 tablespoons peanut oil, divided
10. 2 1/2 cups cooked and cooled brown rice
11. 1/4 cup vertically sliced shallots
12. 1 cup carrots, chopped
13. 1 can water chestnuts, sliced, drained
14. 2 cups broccoli florets
15. 1 can baby corn, cut, drained
16. 1 cup julienne-cut red bell pepper
17. 1 1/2 teaspoons minced garlic
18. Cooking spray
19. 2 bacon slices, cooked and crumbled
20. 4 lime wedges

Directions

1. Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling pan to coat evenly. Add rice; stir-fry 1 1/2 minutes, stirring constantly. Transfer rice mixture to a large bowl. Heat 2 teaspoons oil in pan. Add shallots to pan; stir-fry 30 seconds or until tender. Reduce heat, and simmer 2 minute or until liquid thickens slightly, stirring occasionally. Add to rice mixture.
3. Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrots, broccoli, water chestnuts, corn and bell pepper; stir-fry 3 minutes or until vegetables are tender. Add the remaining 1/8 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant.
4. Return pan to medium-high heat. Coat pan with cooking spray. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just until egg is set. Transfer egg to a cutting board; chop. Stir egg and bacon into rice mixture. Top with green onion tops; garnish with lime wedges.

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