Apricot Ginger Teriyaki Veggie Fried Rice

Apricot Ginger Teriyaki Veggie Fried Rice

Featuring

This colorful fried rice is flavored with Apricot Ginger Teriyaki Glaze. The glaze is stirred into the rice at the end for a glossy, sweet savory finish and a spoonful is used to quickly season the vegetables for extra depth.

Ingredients

Rice

• 3 cups cooked jasmine or long grain rice, chilled (day old is best)

Vegetables And Aromatics

• 2 tablespoons neutral oil (such as canola or avocado), divided
• 2 large eggs, lightly beaten
• 1 small yellow onion, finely diced
• 1 cup diced carrots
• 1 cup frozen peas, thawed
• 1 red bell pepper, diced
• 3 green onions, thinly sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, finely grated

Apricot Ginger Teriyaki Seasoning

• 1/4 cup Apricot Ginger Teriyaki Glaze
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

To Serve

• Toasted sesame seeds
• Extra sliced green onions
• Lime wedges, optional

Instructions

1. Scramble the eggs
   1. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium heat.
   2. Add the beaten eggs and cook, stirring gently, until just set into soft curds.
   3. Transfer scrambled eggs to a plate and set aside.
2. Sauté the vegetables
   1. Increase heat to medium high and add 1 tablespoon oil to the skillet.
   2. Add diced onion and carrots. Cook 3 to 4 minutes until they begin to soften.
   3. Add red bell pepper and the white parts of the green onions. Cook 2 more minutes.
   4. Stir in peas, garlic, and grated ginger. Cook 1 minute until fragrant.
3. Mix the Apricot Ginger Teriyaki seasoning
   1. In a small bowl whisk together Apricot Ginger Teriyaki Glaze, soy sauce, rice vinegar, and sesame oil.
   2. Set aside.
4. Add rice and fry
   1. Add the remaining oil to the skillet if it looks dry.
   2. Add chilled rice, breaking up any clumps with a spatula.
   3. Spread rice in an even layer and let cook undisturbed for 1 to 2 minutes so some grains crisp slightly on the bottom.
   4. Stir and repeat once more for another 1 to 2 minutes.
5. Season with Apricot Ginger Teriyaki
   1. Pour the Apricot Ginger Teriyaki seasoning mixture over the rice and vegetables.
   2. Toss and stir continuously for 2 to 3 minutes until every grain is coated, the liquid is absorbed, and the fried rice looks glossy.
6. Finish with eggs and green onions
   1. Return the scrambled eggs to the skillet, breaking them into small pieces.
   2. Stir in most of the green onion tops, saving a little for garnish.
   3. Taste and adjust seasoning with a splash more soy sauce or a spoonful of Apricot Ginger Teriyaki Glaze if desired.
7. Serve
   1. Spoon the fried rice into bowls or onto a platter.
   2. Top with remaining green onion tops and a sprinkle of toasted sesame seeds.
   3. Serve with lime wedges if you like a citrus squeeze and place the jar of Apricot Ginger Teriyaki Glaze on the table so diners can add an extra drizzle.

Tips

• Use day old rice for the best texture. If using freshly cooked rice, spread it on a tray and chill for at least 30 minutes before frying.
• Add cooked shrimp, chicken, or tofu for extra protein by stirring it in with the eggs at the end.
• Leftover fried rice reheats well in a skillet with a tiny splash of water and a teaspoon of Apricot Ginger Teriyaki Glaze stirred in.