It’s Chinese New Year: Let’s Make Some Stir-Fry


Happy Chinese New Year!  Here is the way I stir fry my rice.  I usually add veggies and any protein I have on hand.  But today, in honor of Lent, I am making this vegetarian.  Now that Lent has begun, we usually fast and pray more along with refraining from eating meat on Fridays.  So, be looking for more vegetarian recipes I have up my sleeve for our Lenten journey.


You will need 1 onion, 1 clove of garlic, 1 tsp. fresh ginger and 4 tablespoons of butter.IMG_4473.JPG

You will also need 1 bag of frozen vegetables,  I am using broccoli, carrot, snap peas and water chestnuts.IMG_4474.JPG

And, fish sauce, lite soy sauce and toasted sesame oil.


Chop onions and mince garlic and ginger.IMG_4480.JPGWhisk an egg in a bowl.IMG_4483.JPGMelt 1 tablespoon of the butter over medium heat in a wok or large skillet.IMG_4486.JPGAdd egg and stir, cooking almost all the way.  It will cook more later.  Transfer to a plate.  Set aside.IMG_4488.JPGIMG_4489.JPGMelt another tablespoon of butter in the wok or skillet.  Add onions and ginger, stirring until translucent.  Add garlic and cook 1 minute more.  Add frozen veggies, stirring until cooked through. (About 7 minutes.)IMG_4492.JPGIMG_4495.JPGAdd the last 2 tablespoons of butter.  Stir in 2 cups of cold rice.  I used brown rice.  IMG_4496.JPGStir constantly not letting the rice stick to the bottom.  You will cook for about 5 minutes. IMG_4497At this point, add 1/8 cup soy sauce, 1 tsp. fish sauce, and 1 tsp. toasted sesame oil. Stir in. Add egg back in and stir it 1 minute more.  Season with salt and pepper and enjoy.IMG_4500.JPGIMG_4502.JPGThis is a great, quick dinner to make for your family.  (You can add a protein after the egg has been removed.  Just use 1 more tablespoon butter to cook it.  Transfer it to a plate.  Then add it back in with the egg at the end.)


(makes 4 servings)


1 onion, chopped

1 garlic clove, minced

1 tsp. fresh ginger, minced

1 egg, whisked

4 tablespoons of butter, separated

2 cups of cold rice

1 bag of frozen vegetables

1/8 cup lite soy sauce

1 tsp. fish sauce

1 tsp. toasted sesame oil

salt and pepper to taste

In a wok or large skillet, melt one tablespoon of butter over medium heat.  Add egg and cook until almost done.  Transfer to a plate.

Melt another tablespoon butter and add onions and ginger.  Cook until translucent.  Add garlic and cook 1 minute more.

Add frozen vegetables and cook for about 5-7 minutes until cooked all the way through.

Add 2 more tablespoons of butter and melt.  Add rice and cook, stirring constantly for about 5 minutes.  Add soy sauce, sesame oil, and fish sauce. Stir well.  Add egg and stir well for 1 more minute.



Bon appetit!





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