Fried Rice Eggs And Vegetables Recipes

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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.

EGG FRIED RICE



Egg Fried Rice image

Quick and easy.

Provided by Krista B.

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup water
½ teaspoon salt
2 tablespoons soy sauce
1 cup uncooked instant rice
1 teaspoon vegetable oil
½ onion, finely chopped
½ cup green beans
1 egg, lightly beaten
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 848.1 mg, Sugar 1.7 g

VEGETABLE FRIED RICE



Vegetable Fried Rice image

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

3 cups water
1 ½ cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil
¼ cup roasted peanuts

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

VERY VEGGIE FRIED RICE WITH EGGS



Very Veggie Fried Rice with Eggs image

Some of the best dinners can come from a choose-your-own-adventure-like foray into your fridge to see what leftover vegetable you can make something out of. Here, vegetable fried rice uses zucchini or broccoli or green beans, packs in some frozen peas and carrots, and gets a nutrition boost from shredded kale. A dreamy fried egg is the protein topper that takes this easy weeknight meal to legendary status.

Provided by Sarah Carey

Categories     Quick & Easy Recipes

Time 35m

Number Of Ingredients 10

4 tablespoons vegetable oil, divided
3 cups shredded kale (from 1 small bunch)
4 ounces zucchini (or broccoli or green beans), chopped (1 cup)
Kosher salt
4 teaspoons minced fresh ginger (from a 1-inch piece)
4 teaspoons minced garlic (from 2 cloves)
2 cups cooked white rice
2 teaspoons toasted sesame oil
1 cup frozen carrots and peas, such as Green Giant
4 large 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



Vegetable Fried Rice with Eggs and Greens image

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

Yield serves 4-6 people as an entrée

Number Of Ingredients 14

2 cups long-grain brown rice
3 cups water
1 teaspoon plus 1 tablespoon toasted sesame oil
4 large Eggland's Best eggs, lightly beaten
4 cups spinach, chopped into 2-inch-wide pieces, washed well
1 bunch bok choy, about 2 cups, chopped into 2-inch-wide pieces, washed well
1 teaspoon apple cider vinegar
1 1-inch piece of gingerroot, peeled and finely minced
2 large garlic cloves, finely minced
1 medium red pepper, julienned into 1 1/2-inch slices
6 scallions, greens cut on the diagonal into 1 1/2-inch slices and whites sliced down the center first then cut the same as the green ends (plus more chopped fine for garnish if desired)
3 small or 2 medium carrots, cut in half lengthwise, then cut in 1/8-inch-thick slices cut on the diagonal
1/4 cup tamari soy sauce, plus more for serving if desired.
Toasted nori sheets for serving, cut into strips with kitchen scissors

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

FRIED RICE WITH EGG, PRAWNS AND VEGETABLES



Fried Rice With Egg, Prawns and Vegetables image

Make and share this Fried Rice With Egg, Prawns and Vegetables recipe from Food.com.

Provided by wizkid

Categories     Brown Rice

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

300 g cooked brown rice
250 g prawns
1 red pepper, finely sliced
1 green pepper, finely sliced
1 carrot, grated
1 spring onion, sliced
2 large eggs (beaten)
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons olive oil
salt

Steps:

  • Fry the prawns in a saucepan in a little of the olive oil until they go red.
  • Add the cooked rice.
  • Mix the soy sauce and the sugar and mix well.
  • Add to the frying pan with
  • Add the vegetables and cook for 5 minutes.
  • Add the eggs mix well until cooked.
  • Serve 'al dente'.

Nutrition Facts : Calories 528, Fat 21.1, SaturatedFat 3.9, Cholesterol 343.5, Sodium 1812.2, Carbohydrate 53.9, Fiber 6.2, Sugar 12.3, Protein 30.2

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