Ingredients
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1/2 Green Pepper
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1/2 Red Pepper
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1/2 Yellow Pepper
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10-15 pieces Okra
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1-2 Pieces Braised Dried Tofuregular dried tofu is ok too
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6 or 7 pieces about 1 Cup, sliced Mushroom
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3 cups Cooked Himalayan Red Ricecan be any kind of rice
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3 chopped Scallion3 chopped, 2 and 1/2 use for cooking and 1/2 use for garnish
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3 minced Garlic
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2 Tablespoons XO sauce
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1 Tablespoon Soy Sauce
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1 Tablespoon Oyster Sauce
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a pinch Kosher Salt
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a pinch Black Pepper
Directions
This beautiful five color vegetarian fried rice not only tasty, but also very pretty. Just by looking at the color, you will have the appetite to crave for this dish. For this dish, basically you can use anything available in your fridge, just need to make sure you have as variable as possible to make the color pretty.
I used Himalayan red rice for my recipe, since I had left over cooked Himalayan rice. You can use any kind of rice you prefer, but it’s better to use leftover rice.
Tips:
If it’s new cooked rice, you need to cool down probably about 1 hour before making fried rice.
All vegetables can be substituted to others. Anything is available in your fridge can do it!
Steps
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1
Done
2-3 mins
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Heat an empty large wok for about 30 seconds to 1 minute until it’s really hot, add 1 tablespoon of oil for another 30 seconds, then add the cooking part of scallion and garlic, stirring gently, until lightly softened and fragrant, about 1 minute. |
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2
Done
2-3 mins
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Adding Green, Red, Yellow Pepper, Okra, Tofu and Mushroom into the wok, and continue stirring and cooking about 2 – 3 minutes until everything softened. |
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3
Done
1 min
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Adding XO sauce, Soy Sauce, Oyster sauce, and cook about another 30 seconds. |
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4
Done
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Breaking down the leftover rice to loose pieces, and adding them into the wok as well |
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5
Done
4 mins
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Stirring and cooking about another 2 – 3 minutes, and adding salt and black pepper and stirring for another 30 seconds. |
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6
Done
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Turning off the heat and put the rest scallion on the top as garnish, and it’s ready to serve |
