Vegetarian Fried Rice

Stress-free dinner ready in just 45 minutes! Serve vegetarian fried rice for a tasty meal.

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  • prep time 45 min
  • total time 45 min
  • ingredients 11
  • servings 3
 

Ingredients

3
cups cooked instant brown rice (cooked as directed on package)
1/2
cup sliced fresh mushrooms
1/2
cup shredded carrot
1/4
cup sliced green onions
1/4
cup chopped green bell pepper
1/4
teaspoon ginger
1
garlic clove, minced
2
tablespoons lite soy sauce
2
eggs, beaten
1/8
teaspoon pepper
3/4
cup frozen sweet peas, thawed*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 While rice is cooking, spray large nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add mushrooms, carrot, onions, bell pepper, ginger and garlic; cook and stir 1 minute.
  • 2 Reduce heat to low. Stir in cooked rice and soy sauce; cooke 5 minutes, stirring occasionally.
  • 3 Push rice mixture to side of skillet; add eggs and pepper to other side. Cook over low heat for 3 to 4 minutes, stirring constantly until egss are cooked.
  • 4 Add peas to rice and egg mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.
  • 1 While rice is cooking, spray large nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add mushrooms, carrot, onions, bell pepper, ginger and garlic; cook and stir 1 minute.
  • 2 Reduce heat to low. Stir in cooked rice and soy sauce; cooke 5 minutes, stirring occasionally.
  • 3 Push rice mixture to side of skillet; add eggs and pepper to other side. Cook over low heat for 3 to 4 minutes, stirring constantly until egss are cooked.
  • 4 Add peas to rice and egg mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.

EXPERT TIPS

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Expert Tips

Brown rice, with its slightly nutty flavor, sets off a gingery-soy blend of fresh vegetables.

*To quickly thaw peas, palce on colander or strainer; rinse with warm water until thawed. Drain well.

A wok is a round-bottomed Chinese cooking pan used for stir-frying, steaming, deep-frying, braising and stewing. Flat-bottomed woks rest securely on gas or electric burners, eliminating the need for the metal "ring" on which traditional woks are placed.

Choose a wok made of heavy-gauge steel such as carbon. Aluminum and stainless steel woks don't conduct heat as evenly. Woks made of carbon steel require special care to prevent rusting. Follow the manufacturer's instructions for "seasoning" a wok prior to the initial use and after subsequent use. Electric models, usually with a nonstick finish, are also available. They're more expensive but are convenient for cooking at the table.

To add another flavor dimenstion, garnish each serving with minced fresh cilantro.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
210
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
840mg
840%;
Total Carbohydrate
34g
34%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
8%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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