Vegetable Lovers' Fried Rice

Vegetable Lovers' Fried Rice

37 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h
Melinda Daniel
Recipe by  Melinda Daniel

“A great vegetarian dish with lots of variety.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until rice is tender. Transfer to a medium container, and place in the refrigerator 1 hour, or until chilled.
  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Stir in the onion and garlic, and cook until tender.
  3. In a medium bowl, blend eggs and 1 tablespoon soy sauce. Stir into the medium skillet, and cook until no longer runny. Remove onion, garlic, and eggs from heat, and set aside. Chop any large egg chunks into small pieces.
  4. Heat the remaining oil in a large, heavy skillet over medium heat. Stir in the celery, mushrooms, and green pepper. Cook until tender but firm. Stir in rice, bamboo shoots, carrots, and snow peas. Season with remaining soy sauce. Cook and stir 5 minutes, or until rice is heated through. Mix in the onion, garlic, and eggs.

Share It

Reviews (37)

Rate This Recipe
COLAC
25

COLAC

This recipe is now a family favorite! I "cheated" a little by using two bags of "boil-in-bag" rice (just put the bags on a plate in the fridge after they are cooked) and I purchased a bag of fresh stir fry veggies in the produce section instead of buying, washing and chopping the celery, mushrooms, bell pepper, carrots and snow peas. Add a bit of extra soy sauce at the end and enjoy!

LindaT
21

LindaT

This recipe was a good start, but the seaoning needed quite a bit of help. I used brown rice and left out the eggs, subbed water chestnuts for the bamboo shoots, added more garlic. After it was finished, I tasted it and felt it needed some seasoning help. I added in some Five spice powder, more soy sauce and a dash of rice wine vinegar. Much better, IMHO

MISHAG
18

MISHAG

easy to follow directions. tasted great..Nice to find a fried rice recipe without meat in it. It made a perfect side dish.

More Reviews

Similar Recipes

Fried Rice Restaurant Style
(710)

Fried Rice Restaurant Style

Vegetable Fried Rice
(74)

Vegetable Fried Rice

Quick Fried Rice
(39)

Quick Fried Rice

Pineapple Fried Rice
(27)

Pineapple Fried Rice

Ginger Shrimp with Fried Rice
(16)

Ginger Shrimp with Fried Rice

Shrimp Fried Rice I
(14)

Shrimp Fried Rice I

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 36 g
  • 12%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 132 mg
  • 44%
  • Sodium
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pork With Fried Rice and Vegetable Casserole

>

next recipe:

Fried Rice Restaurant Style