Egg And Vegetable Fried Rice Recipes

VEGETABLE EGG FRIED RICE

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.

EGG-FRIED RICE WITH PICKLED VEGETABLES

Steps:

• Heat a wok over medium-high heat until smoking. Pour in 1 tablespoon of the oil. Add the mushrooms and eggs and stir continually until the eggs are softly cooked, about 20 seconds, and then transfer the mushrooms and eggs to a bowl. Add the remaining 2 tablespoons oil to the wok and heat until hot. Add the rice, season the mixture with the five-spice powder and stir-fry until heated through.
• Return the mushrooms and eggs to the wok with the Pickled Vegetables and stir continually until very hot. Season the mixture with the sesame oil and soy and sprinkle with salt and white pepper. Toss well, and then transfer the mixture to a serving platter. Garnish with the ramps and sprinkle some chili powder over the top. Serve warm or at room temperature.
• Whisk together the mirin, rice vinegar, sugar and salt together in a small bowl until dissolved.
• To pickle cucumbers: Slice the cucumber into half-moon slices and transfer to a nonreactive bowl. Pour the pickling liquid over them, toss to coat, and let stand for at least 30 minutes or up to 3 days in the refrigerator.
• To pickle baby carrots: Peel and halve them lengthwise and transfer them to a nonreactive bowl or jar. Pour the pickling liquid over them, making sure they are completely immersed. Let stand for at least 1 day and up to 5 days in the refrigerator before serving.
• To pickle radishes: If using breakfast radishes, halve them lengthwise, or if using round, quarter them lengthwise. Transfer them to a nonreactive bowl or jar and pour the liquid over them. Let stand for at least 2 hours or up to 2 days in the refrigerator before serving.

VERY VEGGIE FRIED RICE WITH EGGS

Steps:

• Heat a large, heavy nonstick skillet over high. Swirl in 1 tablespoon vegetable oil; add kale and zucchini. Season with salt and cook, stirring, until zucchini is bright green and kale is wilted, about 3 minutes. Add ginger and garlic; cook, stirring, 30 seconds. Add rice and 2 tablespoons vegetable oil; cook, stirring to break up rice, 1 minute. Stir in sesame oil and carrots and peas; season and cook 1 minute.
• Make 4 wells in mixture; divide remaining 1 tablespoon vegetable oil among them. Crack an egg into each well; season. Reduce heat to medium and cook until whites begin to set, about 3 minutes. Cover, turn off heat, and let stand until whites are set but yolks are still soft, 3 to 4 minutes more. Serve immediately.

VEGETABLE FRIED RICE WITH EGGS AND GREENS

Steps:

• The day before: Cook rice: In a medium pot, bring rice and cold water to boil on high. Simmer on medium heat for 10 minutes. Cover pot, turn down heat to lowest setting. Cook 15 minutes. Turn heat off and let sit covered 30 minutes. Cool and refrigerate 12 hours or overnight. (If you'd like to make this recipe on the same day, prepare rice and refrigerate at least 4 hours before frying.)
• The day of: Remove rice from refrigerator when beginning to prepare the fried rice. Allow to warm up for 15 to 30 minutes.
• In a cast-iron or nonstick pan, heat 1 teaspoon sesame oil. When pan is hot, add beaten eggs. Scramble eggs by moving a spatula continuously in the pan until eggs come together. Stop when eggs are still slightly wet. Remove eggs from pan and set aside.
• Make sure all ingredients are clean, chopped, and ready before cooking.
• In a large pot, put chopped spinach, bok choy, and 1/4 cup water. Cover and cook on medium high heat 10 minutes until greens are cooked but still bright in color. Turn off heat. Add 1 teaspoon apple cider vinegar and stir. Set aside.
• In a wok, large frying pan, or large saucier pan, heat 1 tablespoon sesame oil on high. When the oil is hot, add minced ginger and garlic. Stir. Immediately add carrots. Cook until carrots just begin to soften-about 30 seconds to 1 minute, depending on stove top. Add scallions, stir, let cook 15 seconds. Add red pepper, stir, let cook, 30 seconds. Turn heat down to medium. Add tamari. Stir to coat the vegetables.
• Add the rice. Stir to mix thoroughly. Add the cooked egg. Mix. Turn heat to low and cover for 5 minutes.
• Serve immediately. Portion out greens and top with fried rice. Garnish with nori strips and/or chopped scallions.
• To get the best fluffy fried rice use one-day-old cold rice.
• Putting apple cider vinegar on the greens makes their calcium easier to absorb in addition to aiding digestion.
• Instead of sesame oil, try coconut oil or peanut oil, which work best at high heats, or use a good-quality vegetable oil.
• Serving size: 1 serving
• Calories: 337
• Fat: 8g (12% calories from fat)
• Cholesterol: 117mg
• Sodium: 784mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Protein: 11g

VEGETARIAN FRIED RICE

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.

VEGGIE FRIED RICE RECIPE BY TASTY

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!

EGG FRIED RICE

Steps:

• In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
• Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
• Stir in the cooked rice, mix well and sprinkle with pepper.