Chinese Vegetarian Fried Rice Recipes

VEGETARIAN FRIED RICE

Vegetarian Fried Rice image

This is a good basic recipe for a side dish for Chinese BBQ pork. Add or subtract any vegetables of your choice. As a main course, try adding cooked shrimp, chicken, or pork. Always prep and measure all ingredients before you start to cook! Serve with egg drop or wonton soup and an egg roll.

Provided by janice tofuri

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

2 teaspoons peanut oil
1 egg, beaten
1 teaspoon minced fresh ginger root
1 clove garlic, minced
3 tablespoons reduced-sodium teriyaki sauce
2 tablespoons lime juice
1 teaspoon brown sugar
¼ teaspoon salt
⅛ teaspoon red pepper flakes
3 cups cold cooked rice
⅔ cup frozen peas, thawed
⅔ cup frozen carrot slices, thawed
⅔ cup frozen chopped broccoli, thawed
¼ cup sliced green onion (green part only)

Steps:

Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 29.7 g, Cholesterol 27.3 mg, Fat 2.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 786.4 mg, Sugar 4 g

CHINESE FRIED RICE

Chinese Fried Rice image

This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

Provided by PalatablePastime

Categories Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Steps:

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

CHINESE VEGETARIAN FRIED RICE

Chinese Vegetarian Fried Rice image

Fried rice is an Asian-inspired dish that has become so popular and now available all over the world. I'm a big fan of this rice. Making it is simple; combine cooked rice with sauteed vegetables and meat of your choice, season with soy sauce and ready to serve. I love to eat this rice on cold winter night.

Provided by foodybuddy

Categories One Dish Meal

Time 20m

Yield 2 Cups, 1-2 serving(s)

Number Of Ingredients 19

Ingredients

2 cups cooked rice
2 red chilies
2 garlic cloves
2 tablespoons onions
1/4 cup carrot
1/4 cup peas
1/4 cup green bell pepper
1/4 cup broccoli floret
2 tablespoons corn
1/2 cup snow peas
1/4 cup bean sprouts
2 green onions
1 teaspoon black bean paste (optional)
1 tablespoon low sodium soy sauce
1 tablespoon tamari
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

Steps:

Method.
Soak, wash the rice and cook it in pressure cooker for 3 whistles along with carrot, peas and water or use left over rice.
Heat oil in a wok or large pan and add red chillies and garlic. Saute for 2 Mins until red chillies turns dark brown.
Add onion to a pan and saute for 2 minutes.
Add all veggies( brocoli, bell pepper, corn, snow peas and white part of green onion) saute this for 2 minutes Sprinkle some water and cook this for 3 Mins by placing lid on top.
Now add pepper, salt, sugar, black bean paste(opt), tamari and soy sauce. Mix well with veggies. Cook it for another 2 minutes.
Finally add the rice. once you add your rice to the wok, turn the heat to high. Your wok or pan has to be so hot that it makes every single grain of rice to jump and dance off in the wok. Stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
When the rice is heated through, add the bean sprouts into the pan. Mix thoroughly. Finally add the green part of green onion. Serve hot.

Nutrition Facts : Calories 922.3, Fat 29.3, SaturatedFat 3.9, Sodium 2749.4, Carbohydrate 146.7, Fiber 10.2, Sugar 17.7, Protein 20.6

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