Hey guys!!! So Ive been obsessed with Sushi, Fusion Appetizers, and just amazing Thai and Chinese cuisine. So last night I made a eggless veggie fried rice. Yes, I said EGGLESS. For the people that know me super well, I'm not a fan of eggs, I will eat a quiche though. I know weird!! But I decided to leave out the eggs this time. This recipe is super simple and oh so yummy! We had this with those Fusion Fun egg rolls I made in a previous post so check them out. A little comedy for you today, I'm sure alot of you have seen Rush hour and this food kinda makes me think of the movie. Hope everyone enjoys!
Hold The Eggs Veggie Fried Rice
2 cups jasmine rice
3 bell peppers, sliced( I used various colors)
8oz. mushrooms, sliced
1 bunch of cilantro, chopped
6-8 basil leaves, torn
4 garlic cloves, smashed
1 small purple onion, sliced
1 bunch of scallions, chopped
1/8 cup olive Oil(for veggies)
1/4 cup soy sauce
1 tbl. fish sauce(opt)
1 tbl. sesame oil
1.Cook your jasmine rice according to the package. It usually calls for 1 3/4 cups of water per cup of rice. Once your rice is cooked. Transfer into a dish and place in refrigerator until cooled completely.
*This works even better if made hours before making your fried rice!
2.In a bowl combine all your veggies.
On a medium high flame using a skillet or wok heat olive oil. Add your veggies and cook until softened.
3.Add your rice, soy sauce, fish sauce, and sesame oil. Fry rice for about 3 to 5 minutes.
Recap of Egg rolls
Fusion Fun Egg Rolls
1 pkg. Egg roll wrappers
1lb. Italian Sausage
6 oz. Cole Slaw Mix(I used broccoli Slaw)
2tbl. Peanut Butter
1 tbl. Red Wine Vinegar
1 tbl. Soy sauce
1/2 tbl. Oil( I used Sesame)
In a skillet, brown and cook your Italian sausage
Toss in your slaw mix and cook for 2 minutes
In a small bowl mix the peanut butter, vinegar, soy sauce, and oil
Add sauce to your meat and slaw mixture.
Follow your egg roll wrappers "how to fill and wrap" on the package. Its a snap!
Fry in hot oil until golden delicious!
Serve with your favorite sweet and sour sauce and hot mustard.
Keep it Hip & Fresh!