VEGETABLE EGG FRIED RICE
Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.
Provided by Jet Tila
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
- Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
- Fold in the green onions and serve immediately.
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
VEGETABLE FRIED RICE
A colorful medley of vegetables star in this easy fried rice recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.
VEGETABLE FRIED RICE
Simple veggie-laden rice you can whip up in minutes - it's low fat, low calorie and so low effort you'll want to add it to your go-to recipe list
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 4
Steps:
- In a wok, stir-fry the vegetables for 1-2 mins until softening, then add the rice and warm through. Crack in the eggs and stir through with the teriyaki sauce.
Nutrition Facts : Calories 336 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium
VEGETABLE FRIED RICE
This dish is a great way to finish off cold leftover rice, which holds its shape better than freshly cooked rice does.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Stir together soy sauce, vinegar, and sugar until sugar is dissolved. In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set; transfer to a cutting board. Add remaining 1 tablespoon oil to skillet. Add carrot and cook, stirring, until softened, 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, 2 minutes. Add rice and cook, tossing, until warmed through, 2 minutes. Add spinach and cook until wilted, 2 minutes. Add soy sauce mixture and cook, stirring, until liquid is absorbed, 1 to 2 minutes. Coarsely chop egg and stir into rice.
Nutrition Facts : Calories 520 g, Fat 24 g, Fiber 4 g, Protein 14 g, SaturatedFat 4 g
More about "light easy vegetable fried rice recipes"
EASY FRIED RICE RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 20Calories 320 per servingCategory Mains, Quick And Easy, Quick Dinners
- Use the Right Rice (Almost Any Rice) Perfect fried rice is all about texture. I was looking for rice that had distinct grains, each with a slightly chewy fried exterior and a tender bite.
- Plan in Advance if You Can, But Don't Worry if You Don't. I'd always heard that fried rice is best made with day-old rice, and that fresh rice will turn to mush if you try to fry it.
- Rinse the Rice. This was an obvious one: Excess starchiness is what causes rice to clump. Nobody likes clumpy fried rice. If you are cooking your rice from raw in order to make fried rice, make sure to rinse off excess starch first.
- Break Up the Rice. If you're using rice that has had a chance to clump or go stale, break it up before it goes into the wok. This will ensure that the rice separates into individual grains without breaking or getting crushed.
- Use a Wok. While it's true that woks were not designed to be used on Western-style gas ranges, with their rings of burners, they are still far superior vessels for stir-frying than a skillet or saucepan.
- Keep Things Hot. Very Hot. Here is where I've made the most fried rice mistakes in my life: not getting the pan hot enough, and cooking too much rice at a time.
- Go Easy With the Add-Ins. Just as a plate of pasta is really about the pasta itself, not the sauce, fried rice is all about the rice. The mix-ins should all be flavor enhancers, not stars unto themselves.
- Go Easy With the Sauce. Some fried rice recipes call for massive amounts of soy sauce, oyster sauce, or hoisin sauce. This has never made much sense to me.
- Season Rice With Salt. That teaspoon of soy sauce will add some salt to the mix, but it's not enough to season the whole wok-ful. I prefer to season my rice with plain salt instead of more soy sauce, as salt will not add excess moisture, nor will it distract from other, more subtle flavors in the rice.
- How to Add an Egg. Okay, this one technically isn't a rule, but eggs are so common in fried rice that it may as well be. There are many methods of adding eggs to fried rice, but I find that the simplest is best: Push the rice aside, add a little oil to the bottom of the wok, crack an egg into it, then scramble it right in the center of the wok, using the top of your spatula to break it up into small pieces and eventually tossing them with the rice for even distribution.
EASY VEGETABLE FRIED RICE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (22)Category EntreeServings 6Total Time 20 mins
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add eggs; cook and stir until eggs are set. Remove to plate; keep warm.
- In same skillet, heat remaining 3 tablespoons oil over medium-high heat. Add frozen stir-fry vegetables and garlic; cook 4 to 6 minutes, stirring occasionally, until vegetables are heated. Stir in eggs, rice and soy sauce; cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
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