Vegetable Fried Rice

• 1 tablespoon peanut oil 1 tablespoon peanut oil
• 1 each onions chopped
• 2 cloves garlic or as needed, minced
• 1/2 inch ginger finely chopped or minced
• 3 each mushrooms, button or cremini, sliced
• 1/2 each green bell peppers cut into 1/4-inch cubes
• 1 small carrots cut into small cubes
• 1/2 each sweet red bell peppers cut into 1/4-inch cubes
• 1/2 cup peas, frozen
• 1/2 cup corn fresh or frozen
• 1 cup brown rice cooked from leftover
• 1 teaspoon sesame oil
• 1 1/2 tablespoons soy sauce, tamari or to taste
• 1/2 tablespoon garlic sauce optional
• 1 teaspoon rice vinegar or to taste
• 4 tablespoons cilantro freshly chopped

1. Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
2. Add the onions, stirring constantly, and cook for about 6 minutres until onions are browned and soft.
3. Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
4. Add the ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
5. Stir in the bell peppers, carrots, and cook for about 3 minutes until tender.
6. Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
7. Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
8. Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.
9. Stir in the cilantro until well combined.
10. Divide among the serving plates, and serve warm.

peanut oil, onions, garlic, ginger, mushrooms, green bell peppers, carrots, sweet red bell peppers, peas, corn, brown rice, sesame oil, soy sauce, garlic sauce, rice vinegar, cilantro freshly

Taken from recipeland.com/recipe/v/vegetable-fried-rice-53944 (may not work)