Name: Veggie Spring Rolls Fried Rice
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp oil; 1 null small onion (thinly sliced); 7 cloves garlic (finely chopped); 0.75 cup sliced carrots; 1 null bell pepper (thinly sliced); 2 cups packed sliced cabbage; 1 tsp sesame oil; 3 tbsp low sodium soy sauce (or tamari to make gluten-free); 1 tsp sugar (adjust 0.5 to 1 tsp to preference); 1 tsp vinegar (rice or white vinegar); 0.5 tsp garlic powder; 0.25 tsp ginger powder; 0.75 tsp salt; 0.5 tsp black pepper; 0.125 tsp white pepper (or more); 3 cups cooked and cooled rice; null null scallions or cilantro for garnish

Instructions

Show units in method

1

Heat oil (1 tsp) in a saucepan over medium heat. Add the onion (1 small) and garlic (7 cloves) and cook until translucent.
2

Add sliced carrots (0.75 cup) and pepper (1 bell) and cook for 2 minutes. Then add packed sliced cabbage (2 cups), salt (0.25 tsp) and a dash of [black pepper] (0.25 tsp) then cover and cook for 2-3 minutes.
3

Stir in sesame oil (1 tsp), low sodium soy sauce (3 tbsp), sugar (1 tsp), vinegar (1 tsp), garlic powder (0.5 tsp), ginger powder (0.25 tsp), salt (0.5 tsp) and white pepper (0.125 tsp). Cook for 1 minute, then check veggies for desired doneness and cook longer if needed.
4

Add cooked and cooled rice (3 cups) and mix well. Cover and cook for 2 minutes. Fluff, taste, and adjust seasoning, adding more [soy sauce] and [white pepper] if needed. For extra heat, add red pepper flakes. Cover and let sit for 2 minutes before serving. Garnish with [scallions or cilantro] and toasted wonton wrappers if desired.