时间：08/08/2026 08/09/2026
地点：星河禅修中心
主讲：黄云全
每周一素
果仁什锦炒饭
简介：
这是一道营养均衡、口感丰富的斋食炒饭，搭配多种蔬菜和果仁，咸香脆爽、清新可口。
材料：
隔夜米饭 300克
胡萝卜 50克（切丁）
黄瓜 50克（切丁）
红椒 50克（切丁）
玉米粒 50克
腰果 30克（熟）
杏仁 20克（熟）
生抽 1汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
食用油 1汤匙
做法：
1.准备食材：
胡萝卜、黄瓜、红椒切丁，果仁提前烘香或用熟果仁。
2.热锅炒蔬菜：
热锅加油，放入胡萝卜丁、玉米粒翻炒1分钟，再加入红椒丁和黄瓜丁炒匀。
3.加入米饭炒散：
倒入隔夜米饭，翻炒均匀，将米饭炒散并与蔬菜混合。
4.调味并加果仁：
加入生抽、素蚝油、盐和白胡椒粉调味，最后放入熟腰果和杏仁，翻炒均匀。
5.完成装盘：
炒饭炒匀炒香，盛入碗中即可享用，口感丰富，营养美味。
Date: 08/08/2026 08/09/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Mixed Vegetable and Nut Fried Rice
Summary：
This is a balanced and flavorful vegetarian fried rice, combining colorful vegetables and crunchy nuts for a delightful mix of textures and tastes.
Ingredients：
Day-old rice 300g
Carrot 50g (diced)
Cucumber 50g (diced)
Red bell pepper 50g (diced)
Corn kernels 50g
Cashews 30g (roasted)
Almonds 20g (roasted)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Instructions：
1.Prepare ingredients:
Dice carrot, cucumber, and red bell pepper. Use roasted nuts for extra flavor.
2.Stir-fry vegetables:
Heat oil in a pan. Add carrot and corn, stir-fry for 1 minute. Add red bell pepper and cucumber, stir to combine.
3.Add rice:
Add the day-old rice and stir-fry to break up clumps, mixing well with vegetables.
4.Season and add nuts:
Add soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Finally, add the roasted cashews and almonds, tossing everything evenly.
5.Serve:
Transfer to a bowl and serve hot, enjoying the mix of chewy rice, crunchy nuts, and fresh vegetables.
