Vegetable (not) Fried Rice

Vegetable (not) Fried Rice is a Chinese recipe that serves 6. For 52 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 212 calories, 6g of protein, and 7g of fat. A mixture of vegetable oil, peas, rice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Budget Bytes. 426 people were glad they tried this recipe. Plenty of people really liked this side dish. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a solid spoonacular score of 67%. Similar recipes are veg fried rice , how to make vegetable fried rice | rice s, Cauliflower, Brown Rice, and Vegetable Fried Rice, and Vegetable Fried Rice.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To cook the rice, place one cup of long grain rice (I used half brown, half white) in a medium pot with 1.75 cups of water (1.5 cups water for white rice only). Bring to a boil over high heat with a lid in place. Once it reaches a rolling boil, reduce the heat to the lowest setting and let simmer for 30 minutes. Turn the heat off at thirty minutes and let rest with the lid in place until ready to use. Do not remove the lid or stir during the cooking process.Wash, peel and dice your vegetables. Peel and mince the garlic and ginger.Add the peanut or vegetable oil to a large skillet or wok. Heat over medium/high heat until the oil is very hot (it will look wavy on the surface). Add the garlic, ginger and diced carrots. Stir fry for 2-3 minutes or just until the carrots are slightly tender.Add all of the other vegetables (except the green onion) and stir fry for 1-2 minutes longer. Remove the vegetables from the skillet or wok.If you have a non-stick wok, add the rice and stir fry for 1-2 minutes. Make a well in the middle of the rice and add the egg. If you do not have a non-stick wok, leave the rice out and cook the egg by itself. Using chopsticks, slightly scramble the egg as it cooks. Dont over scramble or youll end up with miniscule egg pieces that are not even visible after stirring into the rice.Once the egg has fully cooked, add the rice (if not already in the wok or skillet) and the cooked vegetables. Stir in the green onions, soy sauce and sesame oil (begin with 2 Tbsp of soy sauce and add more to taste). Heat through and serve!

 

Step by step:

1. To cook the rice, place one cup of long grain rice (I used half brown, half white) in a medium pot with 1.75 cups of water (1.5 cups water for white rice only). Bring to a boil over high heat with a lid in place. Once it reaches a rolling boil, reduce the heat to the lowest setting and let simmer for 30 minutes. Turn the heat off at thirty minutes and let rest with the lid in place until ready to use. Do not remove the lid or stir during the cooking process.Wash, peel and dice your vegetables. Peel and mince the garlic and ginger.

2. Add the peanut or vegetable oil to a large skillet or wok.

3. Heat over medium/high heat until the oil is very hot (it will look wavy on the surface).

4. Add the garlic, ginger and diced carrots. Stir fry for 2-3 minutes or just until the carrots are slightly tender.

5. Add all of the other vegetables (except the green onion) and stir fry for 1-2 minutes longer.

6. Remove the vegetables from the skillet or wok.If you have a non-stick wok, add the rice and stir fry for 1-2 minutes. Make a well in the middle of the rice and add the egg. If you do not have a non-stick wok, leave the rice out and cook the egg by itself. Using chopsticks, slightly scramble the egg as it cooks. Dont over scramble or youll end up with miniscule egg pieces that are not even visible after stirring into the rice.Once the egg has fully cooked, add the rice (if not already in the wok or skillet) and the cooked vegetables. Stir in the green onions, soy sauce and sesame oil (begin with 2 Tbsp of soy sauce and add more to taste).

7. Heat through and serve!

Nutrition Information:

covered percent of daily need