Fried Rice with Manchow Soup

To make fried rice with Manchow soup from scratch, start by stir-frying mixed vegetables in oil until tender. Then, add cooked rice, soy sauce, salt, and pepper, mixing well. Create a well in the center, pour in beaten eggs, scramble them, and combine with the rice. For the Manchow soup, combine vegetable broth and water in a pot, add mixed vegetables, ginger, and garlic, and bring to a boil. Thicken the soup with a cornstarch slurry and season with soy sauce and chili sauce before simmering.

Yes, this fried rice with Manchow soup recipe is suitable for vegetarians as it uses vegetable broth and mixed vegetables. You can also omit the eggs if you want to make it completely vegan, or substitute them with tofu for added protein.

If you need a soy sauce substitute for the fried rice and Manchow soup, you can use tamari for a gluten-free option or coconut aminos for a soy-free alternative. Both will provide a similar umami flavor to your dishes.

To store leftover fried rice and Manchow soup, let them cool to room temperature, then transfer them to airtight containers. The fried rice can be stored in the refrigerator for up to 3-4 days, while the soup can last for about 3 days. Reheat thoroughly before serving.

Fried rice and Manchow soup pair well with a variety of dishes. You can serve them alongside spring rolls, dumplings, or a fresh salad for a complete meal. Additionally, adding some crispy fried wontons can enhance the texture and flavor of your dinner.