Total Time 30 minutes
Yield 4

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

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