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Vegetable Fried Rice

Vegetable Fried Rice

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
janice tofuri

janice tofuri

This is a good basic recipe for a side dish for Chinese BBQ pork. Add or subtract any vegetables of your choice. As a main course, try adding cooked shrimp, chicken, or pork. Always prep and measure all ingredients before you start to cook! Serve with egg drop or wonton soup and an egg roll.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
  2. Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
  3. Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.
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Reviews

Arizona Desert Flower
3

Arizona Desert Flower

4/3/2013

Family was thrown off by the sugar and the lime, personally, I love lime so it didn't bug me. This rice is sweeter than I normally make it, given the teriyaki and added sugar. If I do this again, those would be omitted/replaced with regular soy sauce. Left out the peas as that is one of the few veggies we won't touch. Thanks for a decent recipe!

caseykeith
2

caseykeith

6/5/2014

I used 3 eggs when I made this and had no soy sauce on hand- so instead I used worstershire - and it was fine! (I know- I am as shocked as you are. The world didn't end!) I added celery, peas, carrots, sweet peppers, and asparagus - all chopped up super tiny. It was a lovely way to use a lot of leftover brown rice. This recipe seems so versatile and easy to expand (or contract). Also- I used ground ginger- rather than fresh--- the result was a nicely spiced dish !

lisidi
1

lisidi

5/2/2013

Modified this a good bit -- for veggies, used fresh broccoli, green pepper and mushrooms, reduced the amount of sugar, used tamari instead of teriyaki (so no need to add extra salt), and threw in some extra red pepper flakes. After adding liquids, it was reducing too quickly to cook on its own, so I added veggies and rice right away; Not bad!

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