4tbsprice wine vinegarWhite vinegar is fine. I prefer unseasoned rice wine vinegar because it's not too sweet.
1tbspfresh gingerMinced or grated
½garlic cloveGrated or finely minced. Use the whole clove if you love garlic!
3cupsvegetables(Or as many veggies as you can fit in your pan!) Carrots, bell peppers, celery, zucchini, snap peas, squash, broccoli, cabbage... Julienned or chopped into small even sized pieces. Water chestnuts are great if you have a can!
9.9ozVeetee rice1 package of your preferred flavor of VeeTee rice. I like basmati, jasmine, brown, pretty much any unflavored tray. Or use cold leftover rice.
(If you are making noodles instead of rice, put a pot of water on to boil.)
In a separate small bowl stir together 4 tbsp rice wine vinegar, 2 ½ tbsp soy sauce, ½ tbsp honey, 1 tbsp grated ginger, a few scallion greens, and ½ garlic clove. If you like it a little spicy, add sriracha to taste. The sauce should be the perfect combination of salty, sweet, and sour. If you want to, you can add a pinch of sugar or more honey, or more vinegar or soy in small additions.
(If you prefer a thick sauce, add 1 tbsp corn starch to a small bowl. Stir in a few tables spoons of the sauce mixture and combine until smooth. Then add it back to the bowl with all of the sauce and stir well. )
Add ½ tbsp sesame oil to a large skillet and heat to medium high.
Add the eggs and quickly scramble them. Return the cooked eggs to the bowl. You'll stir these in later.
Add 1 tbsp sesame oil to the same pan and brown your meat first (if you are adding meat) and remove from pan and set aside. Then add a bit more oil if your pan is dry and start to saute' the onions and the hard vegetables like the carrots.
(If you are making Lo Mein, boil the noodles and strain them about a minute or two shy of package directions.) *I like to reserve ¼ cup of the starchy salted water before straining and add it to the dish when adding the noodles.
When the hard vegetables start to soften add in the remaining vegetables and scallion whites. Add a dash more oil if necessary.
When the vegetables are nearly cooked, move them aside in the pan and add a drizzle of sesame oil if the pan seems dry. Use your hands to crumble and break apart the VeeTee rice and add it to the pan. Fry it until it gets soft and starts to brown.
Stir in the eggs, breaking up any large chunks (and meat/seafood if you are adding it)
Clear a space in the pan and stir in the sauce mixture. Let it cook and thicken a couple minutes and stir to coat. Stir in some of the scallion whites and greens, saving some scallion greens to garnish!
*As an Amazon Associate, I earn from qualifying purchases.If you chose to make Lo Mein instead of fried rice, boil your noodles about a minute shy of the package directions while the veggies are cooking and drain. Add the noodles when you add your thickened sauce. The cornstarch makes the sauce nice and thick for the Lo Mein.**Note: Nutrient values do not account for added meat or corn starch.