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
VEGETABLE FRIED RICE
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Add ginger and garlic; saute 1 minute longer or until garlic is tender. Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes. Add rice and mixed vegetables; cook and stir over medium heat until vegetables are tender.
Nutrition Facts : Calories 169 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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.
EASY FRIED RICE WITH VEGGIES
Make and share this Easy Fried Rice With Veggies recipe from Food.com.
Provided by tbean1
Categories White Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat wok over medium heat, add oil swirl to coat pan.
- Add veggies, cook stir often for 1-2 minutes.
- Add rice, cook for 10 minutes, stir often until rice is light brown.
- Add soy sauce, stir to coat rice. Serve warm.
Nutrition Facts : Calories 276.3, Fat 10.4, SaturatedFat 1.8, Sodium 502.7, Carbohydrate 40.4, Fiber 0.5, Sugar 0.1, Protein 4.3
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.
VERY VEGGIE FRIED RICE WITH EGGS
Some of the best dinners can come from a choose-your-own-adventure-like foray into your fridge to see what leftover vegetable you can make something out of. Here, vegetable fried rice uses zucchini or broccoli or green beans, packs in some frozen peas and carrots, and gets a nutrition boost from shredded kale. A dreamy fried egg is the protein topper that takes this easy weeknight meal to legendary status.
Provided by Sarah Carey
Categories Quick & Easy Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large, heavy nonstick skillet over high. Swirl in 1 tablespoon vegetable oil; add kale and zucchini. Season with salt and cook, stirring, until zucchini is bright green and kale is wilted, about 3 minutes. Add ginger and garlic; cook, stirring, 30 seconds. Add rice and 2 tablespoons vegetable oil; cook, stirring to break up rice, 1 minute. Stir in sesame oil and carrots and peas; season and cook 1 minute.
- Make 4 wells in mixture; divide remaining 1 tablespoon vegetable oil among them. Crack an egg into each well; season. Reduce heat to medium and cook until whites begin to set, about 3 minutes. Cover, turn off heat, and let stand until whites are set but yolks are still soft, 3 to 4 minutes more. Serve immediately.
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
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- Use the Right Rice (Almost Any Rice) Perfect fried rice is all about texture. I was looking for rice that had distinct grains, each with a slightly chewy fried exterior and a tender bite.
- Plan in Advance if You Can, But Don't Worry if You Don't. I'd always heard that fried rice is best made with day-old rice, and that fresh rice will turn to mush if you try to fry it.
- Rinse the Rice. This was an obvious one: Excess starchiness is what causes rice to clump. Nobody likes clumpy fried rice. If you are cooking your rice from raw in order to make fried rice, make sure to rinse off excess starch first.
- Break Up the Rice. If you're using rice that has had a chance to clump or go stale, break it up before it goes into the wok. This will ensure that the rice separates into individual grains without breaking or getting crushed.
- Use a Wok. While it's true that woks were not designed to be used on Western-style gas ranges, with their rings of burners, they are still far superior vessels for stir-frying than a skillet or saucepan.
- Keep Things Hot. Very Hot. Here is where I've made the most fried rice mistakes in my life: not getting the pan hot enough, and cooking too much rice at a time.
- Go Easy With the Add-Ins. Just as a plate of pasta is really about the pasta itself, not the sauce, fried rice is all about the rice. The mix-ins should all be flavor enhancers, not stars unto themselves.
- Go Easy With the Sauce. Some fried rice recipes call for massive amounts of soy sauce, oyster sauce, or hoisin sauce. This has never made much sense to me.
- Season Rice With Salt. That teaspoon of soy sauce will add some salt to the mix, but it's not enough to season the whole wok-ful. I prefer to season my rice with plain salt instead of more soy sauce, as salt will not add excess moisture, nor will it distract from other, more subtle flavors in the rice.
- How to Add an Egg. Okay, this one technically isn't a rule, but eggs are so common in fried rice that it may as well be. There are many methods of adding eggs to fried rice, but I find that the simplest is best: Push the rice aside, add a little oil to the bottom of the wok, crack an egg into it, then scramble it right in the center of the wok, using the top of your spatula to break it up into small pieces and eventually tossing them with the rice for even distribution.
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