Vegetable Lovers' Fried Rice

Vegetable Lovers' Fried Rice

Melinda Daniel 0

"A great vegetarian dish with lots of variety."


2 h servings 243 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 61 Ratings


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 fr...

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 ...

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

This recipe was really really good. I had to add my 2 sense since I was worried not many people had responded, I didn't expect it to be so good, but it was! The serving size was generous and s...

Delicious recipe that bursts with flavor. I didn't have snow peas so I substituted them for the regular frozen kind. I also stirred the rice in before the last of the veggies and cooked it a l...

Pretty good.

Better than our chinese place makes! Yum!

I subbed water chestnuts for the bamboo shoots and added bean sprouts because I love them but made no other changes. It was a little bland as others mentioned so I added a splash of rice vinegar...

I liked this very much. I added some fresh grated ginger, a little shredded cabbage, and some white pepper. I substituted sesame oil for the vegetable oil. I also finely julienned the carrots in...