Easy Vegetable Fried Brown Rice With Egg Recipes

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VEGETABLE FRIED BROWN RICE



Vegetable Fried Brown Rice image

Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it.

Provided by JelsMom

Categories     Brown Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/3 cups water
3/4 cup cooked brown rice (refrigerated overnight)
3 tablespoons peanut oil
4 green onions with tops, chopped
1/2 teaspoon salt
2 carrots, grated
3/4 cup bean sprouts
1/4 cup cabbage, shredded
1/4 cup peas, cooked (optional)
1/4 cup egg white
2 tablespoons light soy sauce
1 tablespoon sesame oil
1/4 cup fresh parsley, chopped

Steps:

  • In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
  • Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
  • In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
  • Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
  • Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
  • Stir egg into rice mixture.
  • Sprinkle with light soy sauce, sesame oil, & chopped parsley.

Nutrition Facts : Calories 199.4, Fat 14, SaturatedFat 2.3, Sodium 848.9, Carbohydrate 14.9, Fiber 2.6, Sugar 3, Protein 4.8

VEGETABLE EGG FRIED RICE



Vegetable Egg Fried Rice image

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

3 tablespoons cooking oil
4 to 6 garlic cloves, minced
1/2 cup diced yellow onion
2 large eggs, lightly beaten
4 cups day-old rice, long grain or jasmine
1/2 cup sliced carrot (cut into half coins)
1/2 cup diced bell pepper
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/2 tablespoon sugar
2 teaspoons white pepper
1/2 teaspoon salt
2 to 3 green onions, chopped

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.

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