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
EXTRA SPICY FRIED RICE WITH VEGETABLE (VEGAN)
Extra Spicy Fried Rice with Vegetable (Vegan) - Fiery and addicting fried rice (vegan friendly) that is too delicious to pass! This spicy fried rice is certainly not for the faint of heart. Simple, quick, and easy fried rice recipe that is packing some serious amount of heat to satisfy your spicy food craving!
Provided by George
Categories Fried Rice
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together vegetarian stir fry sauce (vegetarian oyster sauce), soy sauce, and chili garlic sauce. Set aside.
- Prepare your vegetable. Mince the garlic and finely dice the bell pepper. Remove the seeds and membrane of the jalapeño and dice finely. If you are using bird's eye chili, only use the bottom half of the peppers.
- Place the prepared sauce and vegetables near the stove so you can add them quickly.
- On a large non-stick skillet, heat about 3 tablespoons of oil. Add the minced garlic and cook until they turn slightly brown.
- As soon as the garlic turns light brown, add the diced jalapeño, bell pepper, and bird's eye chili. Fry them with frequent stirring for a couple of minutes.
- Add the rice to the mixture and pour the sauce over the rice.
- Continue to fry and mix until everything is well incorporated.
- Serve with extra chili garlic sauce or sriracha sauce.
SMOKY SPICED VEGGIE RICE
Try this vegan take on a jambalaya, full of fiery and smoky flavours and bursting with vegetables. It's healthy, low in fat and calories, yet big on flavour
Provided by Liberty Mendez
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 20
Steps:
- Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
- Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
- Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
- Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.
Nutrition Facts : Calories 447 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
SPICY VEGETABLE EGG FRIED RICE
Spice up your rice with this easy recipe and feel free to mix things up with different veg
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 10
Steps:
- If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
- Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
- Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.
Nutrition Facts : Calories 305 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.84 milligram of sodium
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