VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
VEGGIE FRIED RICE RECIPE BY TASTY
Here's what you need: oil, carrot, garlic, onion, bell pepper, broccoli floret, pea, corn, eggs, white rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
- Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 4 grams
FRIED WHITE RICE WITH VEGETABLES
My husband told me that he doesn't want to have vegetable for dinner. I decide to hide vegetable in fried rice.. Yummy and he never know how many kinds of vegetables in.
Provided by Emma Pham
Categories Vegetable
Time 22m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 12
Steps:
- Step 1: Heat pan with oil and cook shallots until brown. Next, add rice and stir well, then add salt. Cook about 5 minutes, then add vegetables. Season with soy sauce and vegetable seasoning. Cook another 6-8 minutes over medium heat. Then add green onions. Season if needed.
- Serve piping hot. Serves 2.
VEGETABLE FRIED RICE
A colorful medley of vegetables star in this easy fried rice recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.
VEGETABLE FRIED RICE
I finally figured out how to make fried rice without having it stick to the bottom of the pan! It is really easy to make, easy to double, to adjust to your personal taste and it can be made ahead of time. You can also stir in another protein (i.e. tofu or chicken) in the end to make it a whole meal! It is a kids favorite and goes great with almost any meal!
Provided by Khuonger
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a high sided skillet (that has a cover) over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned.
- Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat.
- Cover & cook on low (simmer) until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes.
- After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs.
- Sprinkle salt and pepper to taste.
- Stir in soy sauce (optional) for asian flair!
- Enjoy!
- NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.
Nutrition Facts : Calories 313.7, Fat 9.8, SaturatedFat 1.8, Cholesterol 93, Sodium 70.1, Carbohydrate 48, Fiber 3.9, Sugar 0.9, Protein 8.5
BEEF AND VEGETABLE FRIED RICE
A simple and easy recipe to feed a hungry family. I took different variations of fried rice recipes I found and used ingredients and techniques I liked and that were easy.
Provided by Kris
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h53m
Yield 12
Number Of Ingredients 23
Steps:
- Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef; mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour.
- Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce.
- Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl.
- Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion; saute until carrots are tender and onions are translucent, about 5 minutes.
- Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes.
- Stir in bean sprouts; cook until translucent, about 1 minute. Add corn and peas; cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 52.7 g, Cholesterol 93.3 mg, Fat 12.3 g, Fiber 2.9 g, Protein 17.6 g, SaturatedFat 4 g, Sodium 1391 mg, Sugar 19 g
RICE FRIED VEGETABLES
For those of you who don't think you get enough vegetables in your vegetable fried rice at the Chinese restaurant, this recipe is for you.
Provided by Dragon-elf
Categories Long Grain Rice
Time 50m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To prepare: Chop broccoli, cauliflower and carrots into bite-size pieces and boil them for 10-15 minutes.
- Drain and set aside in a large mixing bowl.
- Then, prepare the rice by adding 1 tbs butter, salt and green onion to the 1 cup of water, bring to a boil, add rice, lower heat and cover for 20 minutes.
- When the rice is done, add it to the mixing bowl with the vegetables.
- In the same pot, raise the heat to medium and fry the mushrooms with the remaining butter, add the ginger and garlic.
- Cook until wilted about 5 minutes.
- Then add everything in the mixing bowl to the pot and heat everything together about 1-2 more minutes.
- Serve hot.
Nutrition Facts : Calories 338.2, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 170.4, Carbohydrate 51.3, Fiber 5.4, Sugar 6, Protein 7.7
VEGETABLE FRIED RICE
Another recipe by Brenda Walsh from her cooking demonstration "A little taste of Asia." This fried rice is made vegan (no egg) so it's healthier with zero cholesterol. Watch vegetables carefully as you don't want to overcook them. Try adding other vegetables, such as red bell pepper, zucchini, turnips or eggplant. If you like a little spice, add 1/4 tsp. cayenne pepper. Mmm Mmm good! Cooking time doesn't include cooking the brown rice. I usually cook my brown rice in a rice cooker and it takes about 20minutes.
Provided by Enjolinfam
Categories Brown Rice
Time 18m
Yield 7 1 cup servings
Number Of Ingredients 12
Steps:
- Heat oil in a wok or skillet, and sauté onion until clear and tender. Add cashews, carrots, broccoli, peas and corn. When carrots are almost tender, add snow peas, cooked rice and seasonings.
- Pour into platter and serve hot.
Nutrition Facts : Calories 524.8, Fat 11.8, SaturatedFat 2.1, Sodium 105.7, Carbohydrate 93.7, Fiber 6.1, Sugar 4.6, Protein 11.9
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- Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
- While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
- Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.
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