Olive Vegetable Fried Rice Food

OLIVE VEGETABLE FRIED RICE

Olive Vegetable Fried Rice image

Olive vegetable fried rice with only 4 ingredients but creates extremely delicious flavor.

Provided by Elaine

Time 20m

Number Of Ingredients 6

Ingredients

2 eggs
2 servings left over rice (around 3 cups)
2-3 bok choy (wash carefully and then cut into small pieces)
salt to taste
1 and 1/2 tbsp. Chinese olive vegetable
2 tbsp. cooking oil

Steps:

Heat 2 tablespoon of cooking oil and then fry whisked egg. Break the eggs into small pieces once well fried.
Place leftover rice in. Use the back of your turner and separate the grains.
Add chopped bok choy and olive vegetable. Mix well. Add salt to taste before serving.

Nutrition Facts : Calories 336 kcal, Carbohydrate 19 g, Protein 18 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 163 mg, Sodium 608 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

VEGETABLE FRIED RICE

Vegetable Fried Rice image

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

Ingredients

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

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

CHINESE OLIVE FRIED RICE (橄榄菜炒饭)

Chinese Olive Fried Rice (橄榄菜炒饭) image

Introducing the Teochew olive vegetable, the single ingredient that will make your fried rice irresistible!

Provided by Maggie Zhu

Categories Main

Time 20m

Number Of Ingredients 9

Ingredients

3 slices bacon (, chopped (*see footnote 1))
2 garlic cloves (, minced)
2 heaping tablespoons Chinese olive vegetables ((*see footnote 2))
1 teaspoon vegetable oil
4 cups cold steamed rice
1 teaspoon soy sauce ((or light soy sauce))
2 large eggs (, beaten)
1 small cucumber (, cubed (generates about 1 cup))
2 green onions (, chopped)

Steps:

Add bacon to a large nonstick pan and turn to medium heat or medium high heat (*see footnote 3). Stir and cook until golden and the fat is rendered.
(Optional) If the bacon you use is too fatty, you might get a lot of rendered fat. Remove some of the fat by dipping a paper towel into the pan with a pair of tongs. I personally like to leave a bit of bacon fat in the pan, which will make the rice extra flavorful.
Add garlic. Stir a few times until fragrant.
Add olive vegetables. Cook and stir until you can hear a vibrant sizzling. It might only take a few seconds if the pan is properly heated. Olive vegetables contain oil, so your pan should be greased and ready for the rest of the cooking. If you removed too much bacon fat earlier, you might want to add a small spoon of oil here, so the rice won't dry out.
Add rice. Cook and chop the rice with a spatula until separated into grains and heated through. Swirl in soy sauce and stir to mix well. You should again hear vibrant sizzling, throughout the cooking, without burning the ingredients. Adjust heat accordingly and remove the pan from the stove if it's getting too hot.
Move everything to one side of the pan. Add cucumber. Cook and stir for a few seconds to heat them.
Mix cucumber with the other ingredients, and move everything to one side of the pan.
Add vegetable oil and beaten egg to the other side of the pan. Wait until the bottom sets. Stir everything together. Carefully taste the rice. The cucumber should be cooked through and the rice slightly crisped. Add green onion, stir to mix well.
Serve warm.

VEGETABLE FRIED RICE

Vegetable fried rice image

Simple veggie-laden rice you can whip up in minutes - it's low fat, low calorie and so low effort you'll want to add it to your go-to recipe list

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course, Supper

Time 10m

Number Of Ingredients 4

Ingredients

1 bag stir-fry vegetables
a pouch of cooked rice
2 eggs
2 tbsp teriyaki sauce

Steps:

In a wok, stir-fry the vegetables for 1-2 mins until softening, then add the rice and warm through. Crack in the eggs and stir through with the teriyaki sauce.

Nutrition Facts : Calories 336 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium

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