Vegetable Lovers' Fried Rice

37 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 2 hr

“A great vegetarian dish with lots of variety.” - by Melinda Daniel

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

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.
Heat 1 tablespoon oil in a medium skillet over medium heat. Stir in the onion and garlic, and cook until tender.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
243 cal
12%

Fat
7.1 g
11%

Carbs
36 g
12%

Based on a 2,000 calorie diet

Share It

Reviews (37)

Rate This Recipe

COLAC

Apr. 30, 2005

"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 st..." See moreir 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

Mar. 1, 2006

"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 finish..." See moreed, 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"