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 BROWN RICE WITH SHRIMP AND VEGETABLES
Add carrots, peas and scallion to this shrimp dish with egg and brown rice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
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 out onto a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 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, shrimp, and any juices 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 scallions and sesame oil and serve.
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.
EGG-FRIED RICE WITH PICKLED VEGETABLES
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Heat a wok over medium-high heat until smoking. Pour in 1 tablespoon of the oil. Add the mushrooms and eggs and stir continually until the eggs are softly cooked, about 20 seconds, and then transfer the mushrooms and eggs to a bowl. Add the remaining 2 tablespoons oil to the wok and heat until hot. Add the rice, season the mixture with the five-spice powder and stir-fry until heated through.
- Return the mushrooms and eggs to the wok with the Pickled Vegetables and stir continually until very hot. Season the mixture with the sesame oil and soy and sprinkle with salt and white pepper. Toss well, and then transfer the mixture to a serving platter. Garnish with the ramps and sprinkle some chili powder over the top. Serve warm or at room temperature.
- Whisk together the mirin, rice vinegar, sugar and salt together in a small bowl until dissolved.
- To pickle cucumbers: Slice the cucumber into half-moon slices and transfer to a nonreactive bowl. Pour the pickling liquid over them, toss to coat, and let stand for at least 30 minutes or up to 3 days in the refrigerator.
- To pickle baby carrots: Peel and halve them lengthwise and transfer them to a nonreactive bowl or jar. Pour the pickling liquid over them, making sure they are completely immersed. Let stand for at least 1 day and up to 5 days in the refrigerator before serving.
- To pickle radishes: If using breakfast radishes, halve them lengthwise, or if using round, quarter them lengthwise. Transfer them to a nonreactive bowl or jar and pour the liquid over them. Let stand for at least 2 hours or up to 2 days in the refrigerator before serving.
VEGETABLE FRIED RICE WITH BACON
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.
- Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.
Nutrition Facts : Calories 513, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 201 milligrams, Sodium 456 milligrams, Carbohydrate 61 grams, Fiber 2 grams, Protein 17 grams
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
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.
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
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 BROWN RICE
This is delicious! The original recipe came from the Desperation Dinners column in my newspaper. I used garlic oil instead of peanut oil. You could add some cooked chicken, cooked pork, cooked shrimp or cooked beef to make a main dish.
Provided by Lvs2Cook
Categories Brown Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
- Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
- Remove to a plate and set aside.
- Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
- Ad mushrooms and garlic and cook and stir for 2 more minutes.
- Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
- Add green onions, peas and sesame oil.
- Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
- Serve at once with extra soy sauce if desired.
Nutrition Facts : Calories 480.3, Fat 13.1, SaturatedFat 2.5, Cholesterol 105.8, Sodium 867.8, Carbohydrate 64.9, Fiber 7.6, Sugar 7.7, Protein 14.1
VEGETABLE FRIED RICE
From Light & Tasty. Very good way to use up left over rice. It's very important that the rice is cold.
Provided by SweetySJD
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute onion in oil until tender.
- Add ginger and garlic, saute 1 more minute.
- Add teriyaki sauce, lime juice, brown sugar, salt and hot sauce.
- Bring to a boil, reduce heat and cook and stir 2 minutes.
- Add rice and vegetables, cook and stir until vegetables are tender.
Nutrition Facts : Calories 199.2, Fat 2.1, SaturatedFat 0.2, Sodium 483.5, Carbohydrate 40.5, Fiber 3.5, Sugar 2.3, Protein 5.4
VEGETABLE BROWN RICE
This recipe comes for August/September 2004 Light & Tasty. It makes a wonderful side dish or with all the veggies and nuts it can stand alone as a light main dish.
Provided by PaulaG
Categories Brown Rice
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- In a medium size saucepan, bring the water to a boil.
- Add the rice and basil stirring well.
- Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
- In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
- Add peas and salt; cook for 1 minute or until vegetables are tender.
- Stir in pecans, raisins and rice; heat through.
- Please note: If serving as a main dish the serving size yield will be less.
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