Trini Vegetable Fried Rice Recipe by Chef Jeremy Lovell
Yield - 6 Persons
Cook time – Approx. 15 minutes
Prep time – 30 minutes
Parboiled Rice – 5 cups (cooked)
String beans or bodi – 4oz (rough chopped)
Whole corn kernel – 2oz
Carrots – 2oz (small diced)
Celery – 4 oz (rough chopped)
Chive – 4 oz (finely chopped)
Green Peas – 4oz
White Onion – 2 oz (finely chopped)
Garlic – 3 tbsp (finely chopped)
Lee Kum Kee Dark Soy Sauce Premium – 3 tbsp
Salt to taste
Black pepper – 1 tbsp
Sesame oil – 3 tbsp
Sesame seeds – 1 tbsp
Using a medium sized Wok, place on stove and turn heat on high.
Add sesame oil
Once oil is hot, add string beans, whole corn, carrots, celery, chive, green peas, white onion, garlic and stir for 2 minutes.
Add cooked rice, soy sauce and salt to taste
Stir thoroughly for 2 minutes
Allow to cook for a further 3 minutes then remove from heat.