Rice Fried Vegetables Food
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
FRIED RICE WITH TOFU
I make this fried rice recipe with tofu all the time, as we always seem to have leftover cooked rice. You can add other vegetables or leftover cooked chicken as well. Make sure you have all your ingredients prepared by the time you start cooking!
Provided by barbara
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
- Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
- Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
- Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.
Nutrition Facts : Calories 313 calories, Carbohydrate 39.3 g, Cholesterol 139.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 2.5 g, Sodium 775.7 mg, Sugar 3.9 g
VEGETABLE EGG FRIED RICE
Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.
Provided by Jet Tila
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
- Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
- Fold in the green onions and serve immediately.
15 VEGETABLES THAT GO WELL IN FRIED RICE
When putting vegetables in a fried rice dish, the most important thing to consider is the texture of the vegetable. For example, if you want your fried rice to have beans, it's best to put them early in the cooking process so they can soften properly. But if you add them too late, they'll be overcooked and mushy.You should also think about the flavor of the vegetable. If you're using something like kale or spinach, you'll probably want to add more salt and spices to make sure that it stands up enough against your other ingredients. If you decide to use something like peppers, which are already pretty strong in flavor, then you may not need to add very much (if any) extra seasoning.The last thing I'd think about when adding veggies to your fried rice is if they are going to be cooked all the way through. For example, if you're going to put raw peas in your fried rice, make sure that they are small enough that they cook through before you eat them. Otherwise, you might end up with some uncooked peas in your food-not pleasant!
Provided by HappyMuncher
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Pick any of the veggies on this list to put in your dish.
- Prepare the rest of your meal.
- Be ready to eat in no time!
Nutrition Facts : Calories 165 kcal, ServingSize 1 serving
VEGETABLE FRIED RICE
Sesame oil gives this dish a nutty flavor, but if you don't have it, you can use canola oil instead. For the fluffiest fried rice, start with cold rice - it won't clump like warm rice can. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix soy sauce and lime juice; set aside.
- In skillet, heat oil over medium heat.
- Add onion and garlic; cook, stirring, 1 minute.
- Stir in red pepper and carrots; cook until crisp-tender, 2-3 minutes.
- Add rice; cook, stirring, 2 minutes.
- Add soy sauce mixture; cook stirring, 2 minutes.
- Add peas; cook 2 minutes.
- Sprinkle with cilantro and, if desired, garnish with scallion.
Nutrition Facts : Calories 260.8, Fat 7.3, SaturatedFat 1.1, Sodium 538.8, Carbohydrate 43.4, Fiber 2.8, Sugar 4.5, Protein 5.5
VEGETABLE FRIED BROWN RICE
Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.
Provided by JelsMom
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
- Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
- In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
- Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
- Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
- Stir egg into rice mixture.
- Sprinkle with light soy sauce, sesame oil, & chopped parsley.
Nutrition Facts : Calories 199.4, Fat 14, SaturatedFat 2.3, Sodium 848.9, Carbohydrate 14.9, Fiber 2.6, Sugar 3, Protein 4.8
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.
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
BASMATI RICE FRIED WITH VEGETABLES
Make and share this Basmati Rice Fried With Vegetables recipe from Food.com.
Provided by Zafarani Basmati Ri
Categories Long Grain Rice
Time 12m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat half the oil in a wok or large frying pan. Pour in the eggs and soy sauce and cook stirring constantly until.
- eggs are the size of peas. Remove and set aside.
- Heat the remaining oil, stir fry the onion and ginger until transparent.
- Add the peas and carrot, cook for 2 - 3 minutes. Add rice and cooked eggs. Stir-fry on high heat 3 - 4 minutes.
- until very hot.
- Spoon into serving dishes, sprinkle with spring onion.
VEGETABLE FRIED RICE
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
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
CHICKEN FRIED RICE WITH VEGETABLES
I got this recipe out of a SHAPE magazine years ago. It's pretty easy to make and tastes good too! Also, very healthy. The carrots sweeten the whole dish. This is the meal that got me turned on to brown rice.
Provided by johnandmolly
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic and saute 2 minutes, until soft.
- Place chicken in saucepan and saute 5 minutes, until browned on all sides, stirring frequently.
- Add rice and cook 1 minute, until translucent.
- Stir in soy sauce to coat rice.
- Add carrots, chicken broth, salt and pepper and bring mixture to a boil.
- Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.
- Stir in peas and green onions and heat through.
Nutrition Facts : Calories 448.3, Fat 15.1, SaturatedFat 3.9, Cholesterol 72.6, Sodium 597, Carbohydrate 45.9, Fiber 3.7, Sugar 3.9, Protein 31.9
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