Vegetable Fried Rice


I try to eat vegetarian only meals at least twice week.  I have tried to make fried rice several times. The previous times the rice was too sticky. Today, it was a success! The rice the perfect texture–fluffy and the grains were separated.




  • 1 cup Kokuho Rose rice cooked the previous evening

  • IMG_3036
  • sesame oil

  • 4 cloves minced garlic

  • 1 cm segment of ginger minced

  • 1/2 an onion diced

  • 1 large diced carrotIMG_3030

  • 1 diced red bell pepperIMG_3031

  • 1/2cup peas

  • 1/2 cup green chickpeas

  • 1 cup of corn

  • 1 sliced habanero pepperIMG_3033

  • 1/4 cup soy sauce and 1/4 cup mirin mixed


  • Heat the some sesame oil in a wok or pan. Careful, the flavour is strong and it could overpower the dish.

  • Add onions and once they have softenedIMG_3029

  • Add the garlic and ginger

  • Add the carrots–I prefer them softer so add them earlier on

  • Add the bell peppers, peas and chickpeas

  • Add the sauce and habanero pepper and let the vegetables cook for a few minutes until they’re tender and flavourful

  • Finally add the rice and mix it all up!




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