Ingredients
Sauce
- 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) oyster sauce
- 1 tbsp (15 ml) soy sauce, reduced-sodium
- 1 tsp (5ml) sesame oil
- 1/4 tsp (2.5ml) pepper
Stir-fry
- 2 cups (500ml) white rice packed, cooked and refrigerated for at least 1 hour
- 2 tbsp (30ml) peanut oil divided
- 1/2 onion rinsed and finely chopped
- 2 garlic cloves minced
- 4 slices (120g) bacon chopped
- 1 cup (250ml) sweet potato rinsed and cubed
- ¼-½ cup (60-125ml) water
- 1 cup (250ml) diced frozen vegetable mix (or fresh corn, peas and chopped carrots)
- 1 cup (250ml) baby Shanghai Bok Choy or Bok Choy rinsed and cut in quarters
- 3 eggs whisked
- 3 green onion stalks rinsed and sliced
Instructions
- Prepare rice one day or at least 1 hour ahead, and cook according to package instructions.
- Make the sauce. Combine rice vinegar, oyster sauce, soy sauce, sesame oil, and pepper. Set aside.
- Heat 1 ½ tbsp peanut oil in a wok or large skillet over medium heat. Add onions and cook until translucent, then add garlic and cook for one minute. Remove from pan and set aside.
- In the same pan, cook bacon until lightly golden. Remove from pan and set aside.
- Add cubed sweet potato and water to steam cook and caramelize (about 10 minutes).
- Add frozen vegetable mix and cook for 2 minutes, then add the baby Bok Choy and cook for another 2 minutes.
- Add rice and sauce to stir fry and cook for 1-2 minutes.
- Move rice to the side of the wok/skillet and add ½ tbsp peanut oil; pour in the egg then scramble until cooked through.
- Garnish with green onions. Remove from heat and serve.
Nutrition Facts
Veggie loaded fried rice
Per
344 g
Calories
345
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2.5
g
16
%
Carbohydrates
42
g
14
%
Fibre
4
g
17
%
Sugars
8
g
9
%
Protein
15
g
30
%
Cholesterol
145
mg
48
%
Sodium
510
mg
22
%
Potassium
500
mg
14
%
Vitamin C
39
mg
47
%
Calcium
225
mg
23
%
Iron
4.5
mg
25
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe by dietitian and food stylist, Elis Halenko
