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Vegetable Fried Rice recipe

Vegetable Fried Rice recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A great vegetarian dish with a variety of veg. A great use for leftover rice.

83 people made this

IngredientsServes: 8

  • 275g (10 oz) long-grain white rice
  • 750ml (1 1/4 pints) water
  • 2 tablespoons vegetable oil, divided
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 5 eggs, beaten
  • 4 tablespoons soy sauce, divided
  • 2 stalks celery, thinly sliced
  • 100g (4 oz) mushrooms, sliced
  • 1 green pepper, chopped
  • 1 (220g) tin bamboo shoots, drained
  • 2 carrots, shredded
  • 75g (3 oz) mange-tout
  • 3 spring onions, sliced

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Place rice and water in a medium saucepan, and bring to the boil. Reduce heat, cover and simmer 20 minutes, or until rice is tender. Transfer to a medium container, and place in the refrigerator 1 hour, or until chilled.
  2. Heat 1 tablespoon oil in a medium frying pan over medium heat. Stir in the onion and garlic, and cook until tender.
  3. In a medium bowl, blend eggs and 1 tablespoon soy sauce. Stir into the medium frying pan, and scramble until no longer runny. Remove onion, garlic, and eggs from heat, and set aside. Chop any large egg chunks into small pieces.
  4. Heat the remaining oil in a large, heavy frying pan or wok over medium heat. Stir in the celery, mushrooms and green pepper. Cook until tender but firm. Stir in rice, bamboo shoots, carrots, and mange-tout. Season with remaining soy sauce. Cook and stir 5 minutes, or until rice is heated through. Mix in the onion, garlic, and eggs.

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Reviews & ratingsAverage global rating:(69)

Reviews in English (51)

by COLAC

This recipe is now a family favorite! I "cheated" a little by using two bags of "boil-in-bag" rice (just put the bags on a plate in the fridge after they are cooked) and I purchased a bag of fresh stir fry veggies in the produce section instead of buying, washing and chopping the celery, mushrooms, bell pepper, carrots and snow peas. Add a bit of extra soy sauce at the end and enjoy!-30 Apr 2005

by Linda T

This recipe was a good start, but the seaoning needed quite a bit of help. I used brown rice and left out the eggs, subbed water chestnuts for the bamboo shoots, added more garlic. After it was finished, I tasted it and felt it needed some seasoning help. I added in some Five spice powder, more soy sauce and a dash of rice wine vinegar. Much better, IMHO-01 Mar 2006

by MISHAG

easy to follow directions. tasted great..Nice to find a fried rice recipe without meat in it. It made a perfect side dish.-14 Jan 2003


Vegetable Fried Rice

A sweet crunchy dish with onions, carrots, peppers, peas and mushrooms. Extra vegetables can be added if you wish. Cook this recipe for the family, we’re sure that your kids and all will love it.

Time: Prep 20 mins / Cooking 10 mins

Chinese Recipes for All.com


How to Make a Great Stir Fry

When you are making a stir fry like this, you want to make sure all of your ingredients are cut and ready to go before you begin the cooking process -- once you start cooking, it goes very quickly and there's no time to pause or chop veggies.

The idea is to add the ingredients in stages, so that everything finishes cooking at the same time. Start with the more dense vegetables first since these will take longer to cook, or cut them into smaller pieces so they cook more quickly.

In this recipe, the various vegetables are cut so that they can cook all together and become tender at the same time. Then the other ingredients are quickly cooked in stages, and a simple stir-fry sauce pulls it all together–the whole cooking process takes less than 15 minutes.


Vegan Vegetable Fried Rice

Ingredients

  • 1 1/2 Tbs. vegetable oil
  • 1 medium onion, quartered and sliced
  • 2 tsp. minced garlic
  • 1 tsp. peeled, grated fresh ginger
  • 8-oz. pkg. shredded cabbage
  • 1 to 2 Tbs. water
  • 16-oz. bag frozen mixed vegetables, thawed
  • 4 to 5 green onions, minced
  • 4 to 5 cups cooked brown or white rice
  • 1 tsp. Asian sesame oil
  • 3 Tbs. soy sauce or to taste

Preparation

In wok or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring occasionally, until cabbage is tender, 5 minutes.

Add mixed vegetables and green onions and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil, then season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes, then serve.


Vegetable Fried Rice – Easy & Delicious

You can follow the recipe for this vegetable fried rice or add the vegetables of your choice.

I love mushrooms but a couple members of my family aren’t that keen on them. I’m only telling you this because this vegetable fried rice recipe could easily be amended to your own taste. I often use mushrooms and other veggies in this rice recipe.

Just add mushrooms or for that matter add the vegetables of your choice.

For now though, I’ll give you this version of vegetable fried rice and leave it up to you whether you prepare yours like this or experiment and create your own version.

Looking for popular ideas for your homemade vegetable fried rice? You could include shredded cabbage, peas, spring onions and sweetcorn. I like to add soy sauce to mine which is becoming more common in Indian restaurants.

Cook the garlic and ginger first in the hot oil.

Then add the cubed carrots.

Toss in the rest of the vegetables.

Add the spices and soy sauce.

Add the cold Basmati rice and stir it all up quickly.

Squeeze the lime juice over the top and dig in.

My curry house style recipe books are also available from these retailers.


This vegetable fried rice recipe is perfect for leftovers

Who said leftovers have to be boring? This vegetable fried rice is the perfect weeknight dinner if you find yourself in a leftovers rut. The blend of rice sauteed with carrots, onions, peppers, peas and garlic makes for an easy vegetarian dinner that the whole family will enjoy.

This dish is packed with flavor and takes less than an hour to make. The affordable ingredients can be dressed up any way you like — fry up an egg or add some grilled chicken if vegetarian dinners aren't your style.

To make the dish, add onions and carrots to a large skillet and cook for five minutes. After adding your bell peppers and garlic, combine the cooked veggies with rice and toss well. Add frozen peas to the pan. Stir in the soy sauce and mix gently until everything is thoroughly combined and warmed through.

In just 25 minutes you'll have a dish that can compete with the fare at your favorite Chinese restaurant. If you still have rice to use up, try out some of these recipes that use rice to make delicious, hearty dinners.

Ingredients

1 tablespoon vegetable oil

1/2 cup finely chopped onion

1/2 cup chopped bell peppers

2 teaspoons minced garlic

3 tablespoons soy sauce or more to taste

1/3 cup sliced green scallions

In a large wok or skillet, heat oil over medium high heat.

Add onions and carrots to the pan, cook for 5 minutes until softened. Add bell peppers and garlic and cook 5 minutes more. Season to taste with salt and pepper.

Add the rice to the cooked veggies, toss well to combine. Add frozen peas to the pan. Stir in the soy sauce and mix gently until everything is thoroughly combined and warmed through, around 5 minutes. Add scallions, mix and serve.


Ingredients needed:

  • vegetable or canola oil
  • eggs
  • onion
  • carrot
  • green bell pepper
  • leftover white rice
  • garlic
  • ginger
  • soy sauce
  • white pepper
  • frozen peas
  • toasted sesame oil
  • green onion
  • sesame seeds


Vegetable Fried Rice

“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group and Sharpie, but all my opinions are my own. #pmedia #EverdaySharpie http://my-disclosur.es/OBsstV“

Autumn means pumpkin spice lattes, apple crisp, school bake sales, sweaters, beautiful fall leaf colors, and football. Once September rolls around, it also means most kids are back in school with activities and tight schedules to work around. September is an important month as we learn to juggle work schedules, family time as well as organizing the house before winter sets in.

We all get busy with day to day activities and staying organized is the best way to deal with hectic life schedules. On days it does get busy, indulging in vegetable fried rice never tasted so good. More on that below, but first, let’s talk about getting organized before summer officially ends.

A weekly meal plan needs to be quick and organized. Whether it’s for breakfast, lunch or dinner. After all, spending a little time organizing and planning the week means less stress and more time doing the things we love with the people we love. Who doesn’t like to have a little spare time each day to relax? One way I like to stay organized during the week is by meal planning, grocery shopping and sorting food to store before the weekday ever starts. Sharpie Pens are great to use because they have a soft grip for added writing comfort. Sundays are dedicated to errands, family time, football and preparing my schedule for the week. To help me take on the task, I use Sharpie Pens from Walgreens to organize my calendar and shopping list. Now, I don’t have to worry about the pen bleeding through the paper because it’s the same bold, smooth, high-quality writing experience of the Sharpie marker with the performance of a pen that won’t bleed.

Grocery shopping trips are quicker when using a color coded list of items. Keeping my list organized meant that I wasn’t running all over the store trying to figure out what I need for the week. By color coding the grocery list, I was able to keep all the dairy, meats and frozen food as cold as possible by shopping for the items last.

With a little preparation, meal planning and grocery shopping will be a fast and easy task to complete. Typically, I plan my meals around what I can use up from the refrigerator. Each day is planned with three meals all color coded differently to make it easier for you and your family to look each day. I also use this method when I have meals to store away. Weekdays can get hectic and color coding each meal makes it easier to pick up the correct freezer bag and use it in a dish.

I use Sharpie Pens Assortment from Walgreens that come with 4 different colors in the pack. The pens are great to use to label food, storage bags and anything you would use a pen for! Any tips and tricks that I can use to make my week run smoother is the best choice. If you are anything like me and enjoy using different color pens to get organized, you will love Sharpie Pens. Also, they are refillable so let yourself get permanently attached!

Use a weekly meal plan to spend less time and money at the grocery store, less time in the kitchen and more time with your family.

Sundays are a great day to start the tradition of meal planning, grocery shopping, and food storage. Staying organized in the kitchen with the many color options Sharpie Pens offers has made my life that much more enjoyable. I love organizing my life with different color pens because I find it very helpful.

Vegetable Fried Rice

This recipe uses frozen corn and peas. Fresh carrots, green beans, onion, garlic and whole wheat brown rice with a fried egg complete this recipe. Stir fry oils and soy sauce season this dish to perfection.

Vegetable Fried Rice is one of my favorite comfort foods. It’s even better homemade and is a quick meal during the busy weeknights. What I love about being able to make this at home is that I can control the amount of sauce and oils that go into making this dish. I could eat this all week long and not get tired of it. Making homemade vegetable fried rice is great because I can use up leftover or any fresh vegetables that I have in the refrigerator. This recipe doesn’t take long to prep and serve. In fact, if you have leftover rice or cooked rice, you can use it in this recipe and cut your cook time in half.

Use frozen vegetables or fresh vegetables to make this Asian dish. Fried rice is a quick and easy recipe to prepare during the week. Spend a little time preparing a weekly food calendar and shopping list and you can really cook this ahead of time and store the rice separately.

This recipe uses frozen corn and peas. Fresh carrots, green beans, onion, garlic and whole wheat brown rice with a fried egg complete this recipe. Stir fry oils and soy sauce season this dish to perfection.


Typically, rice with mixed veegtables served with Asian flavored chicken smothered in gravy or sauce. Here are some of of my family favorites:

If you want to add a salad to this meal, try this Asian Cucumber Salad (One Bowl) because it works very well and compliments the whole meal.

Variations

Indian vegetable fried rice– This has spicy kick to it and a strong garlic flavor. Add some red chili flakes, more Sriracha sauce/ red chili garlic sauce.

Omit vegetables– If you are not fond of vegetables, replace them with 1 additional scrambled egg to make egg fried rice.

Add chicken– Stir fry chicken with some salt and pepper and mix that into the rice at the end to make chicken fried rice.

Add shrimp- Stir fry shrimp with some salt and pepper and mix that into the rice at the end to make shrimp fried rice.

Make it Hawaiian- Add 1/2 cup of sliced pineapples and some red chili flakes to give it a wonderful sweet and spicy flavor.

Add kimchi– Stir fry about 2 tablespoons of it, along with the vegetables. Add more or less, based on your preference. Some people also add a little kimchi juice to really enhance that tangy flavor.

Add other herbs, spices, sauces– Replace Asian spices and sauces, with Mexican taco seasoning or Italian herbs or Mediterranean seasoning and spices to give it a flavor twist from a different cuisine. The process will still be the same.

Tips and Techniques

Adjust amount of seasonings– This is entirely a personal preference. Add more or less of whatever you like/dislike.

Use nonstick pot or pan- Because this prevents sticking and burning. Also, use a large pan or wok so that there is enough space for all the ingredients to blend together more evenly and nothing clumps together.

What rice to use for fried rice? It can be brown, jasmine or even basmati. Medium or long grain rice is best. Remember that you need to use boiled/cooked rice. It should be chilled and a little stale. That’s why leftovers and a day old rice work best because they hold their shape and stay separate and don’t clump together, when stir-fried. For a healthy twist, you can replace rice with cooked quinoa too.

Can you freeze fried rice? No, because the texture changes when it thaws. I am not fond of it but some of my friends don’t mind it.

Garnish options- Green onions are the best but you can also toss some roasted sesame seeds. It adds a wonderful aroma and nice crunch. You can also toss some roasted cashews or peanuts, which makes this dish unbelievably delicious.

Don’t omit sesame oil- Even though you can replace it with vegetable oil or olive oil, that small quantity of sesame oil adds A LOT of flavor!

Fresh or frozen vegetables can be used– I prefer frozen because it’s convenient, washed, sliced/chopped and cooks faster too.

Use low sodium soy sauce– Because that prevents this meal from becoming too salty.

More one pot rice recipes

I love making rice for dinner because a small quantity can serve a large crowd and it’s filling and economical. Also, you can pair it with so many curries and gravies from different cuisines that it never gets boring.


Quick and Easy Vegetable Fried Rice

Sure, it may sound like a lot of steps here. But, we&rsquore sauteing, so each step only takes a minute or two.

We&rsquore talking 20 minutes max to some serious comfort food!

Eat it as a side dish to your favorite Asian main, like our Beef and Asparagus Stir Fry or Chicken Teriyaki. Or, serve the rice as a the main event accompanied by some Vegetable Egg Rolls.



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