VEGGIE CAULIFLOWER FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower, onion, red bell pepper, green bell pepper, yellow bell pepper, mushroom, salt, pepper, eggs
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Remove all leaves and cut the cauliflower into small florets.
- Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
- In a large saucepan over medium-high heat, cook onions, bell peppers, mushrooms, salt, and pepper until vegetables are tender but not soft.
- Add the cauliflower rice. Cook for about 3-4 minutes until the vegetables are incorporated evenly into the cauliflower.
- Spread the rice towards the edge of the pan, creating a well in the center. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Fold the eggs into the rice.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 15 grams, Sugar 12 grams
HEALTHIER VEGGIE FRIED RICE RECIPE BY TASTY
Here's what you need: brown rice, vegetable broth, carrots, oil, white onion, garlic, frozen peas, salt, pepper, eggs, scallion
Provided by Tiffany Lo
Categories Lunch
Yield 2 servings
Number Of Ingredients 11
Steps:
- Add the brown rice, vegetable broth, and diced carrots to your Instant Pot. Stir until combined.
- Close the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Turn pressure knob to "Sealing". Select Manual and reduce the time to 24 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- Once the time goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
- Stir the rice, then transfer from the pot into a medium sized bowl and set aside.
- Select "Saute" on the Instant Pot. Once it says "Hot", add the oil.
- When the oil is shimmering, add the onion. Cook for around 1 minute until slightly opaque.
- Add the minced garlic, frozen peas, salt, and pepper. Mix until incorporated.
- Add rice mixture and stir until everything is combined.
- Make a well in the middle of the rice for the eggs. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Mix everything together. Top with scallions.
- Enjoy!
Nutrition Facts : Calories 1880 calories, Carbohydrate 245 grams, Fat 81 grams, Fiber 11 grams, Protein 29 grams, Sugar 24 grams
FRIED RICE RECIPE BY TASTY
Here's what you need: rice, vegetable oil, ginger, garlic, red onion, mixed vegetable, prefered seasoning, butter, lemon juice, soy sauce, white pepper, curry, chicken bouillon powder
Provided by Agnes Boateng
Categories Dinner
Time 30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Boil the rice in stock/broth and season ass desired.
- Sauté ginger, 2 cloves of garlic, and red onion in vegetable oil on medium until fragrant. To this, add the mixed vegetables and seasonings of choice.
- While vegetables are cooking, make a garlic butter paste with the remaining garlic and butter. To the paste, add lemon juice and ½ tbsp soy sauce and mix. Add 1 tbsp paste to the vegetables. Stir well on medium heat.
- When veggies are done, remove from the pan and put in a separate bowl.
- Put more oil in the pan and add the rice to the pan. Season rice with white pepper, curry, and chicken bouillon powder.
- Add the garlic paste to rice and stir. Then, add vegetables, remaining soy sauce, and remaining garlic butter paste and stir well.
- Serve warm.
Nutrition Facts : Calories 158 calories, Carbohydrate 31 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
VEGGIE FRIED RICE RECIPE BY TASTY
Here's what you need: oil, carrot, garlic, onion, bell pepper, broccoli floret, pea, corn, eggs, white rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
- Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 4 grams
FRIED RICE: TOFU SCRAMBLE DELIGHT RECIPE BY TASTY
Here's what you need: firm tofu, teriyaki sauce, vegetable oil, kimchi, large eggs, white rice, soy sauce, sesame oil
Provided by Codii Lopez
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the tofu and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
- In a large pan, heat the vegetable oil over medium-high heat. Add the marinated tofu and cook until golden and crispy, about 5 minutes. Remove the tofu from pan and set aside.
- To the same pan, add the kimchi and eggs to the pan and cook until the eggs are set, about 3 minutes.
- Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 816 calories, Carbohydrate 88 grams, Fat 32 grams, Fiber 6 grams, Protein 44 grams, Sugar 19 grams
VEGETABLE FRIED RICE
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Add ginger and garlic; saute 1 minute longer or until garlic is tender. Add the teriyaki sauce, lime juice, brown sugar, salt and hot pepper sauce; bring to a boil. Reduce heat; cook and stir for 2 minutes. Add rice and mixed vegetables; cook and stir over medium heat until vegetables are tender.
Nutrition Facts : Calories 169 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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