Fried Veggie Brown Rice Vegan Recipes

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

Ingredients

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

VEGGIE FRIED RICE (VEGAN)

Veggie Fried Rice (Vegan) image

This fits the bill when I'm craving Chinese take-out minus the MSG. The TVP makes a great substitute for egg and boosts the protein content without adding cholesterol. This is inspired by a recipe I found here: http://ericglover.com/Vegetarian_Vegan_Fried_Rice_Recipe.html. Prep time is for cooking rice while chopping veggies. Serves about 4 as an entree or 6 as a side.

Provided by Prose

Categories < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 cups cooked brown rice
4 garlic cloves, chopped
1 medium onion, chopped
3 carrots, chopped
2 stalks celery, chopped
8 button mushrooms, chopped
1/2 cup textured vegetable protein (dry)
1/2 cup water
3 tablespoons low sodium soy sauce
5 tablespoons extra virgin olive oil or 5 tablespoons canola oil
1/2 teaspoon sage (fresh or dried)
1/2 teaspoon fresh thyme
1/4 teaspoon turmeric
1/8 teaspoon cayenne (optional)
1/4 teaspoon black pepper
1/4 teaspoon ginger powder
1 cup edamame (frozen, shelled) or 1 cup frozen peas

Steps:

Be sure that the rice is cooked and the veggies are chopped before you begin.
Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.

FRIED VEGGIE BROWN RICE ( VEGAN )

Fried Veggie Brown Rice ( Vegan ) image

Make and share this Fried Veggie Brown Rice ( Vegan ) recipe from Food.com.

Provided by Vino Girl

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) package silken extra firm tofu, crumbled
1 tablespoon vegetable oil
1 teaspoon fresh ginger, grated
1 teaspoon garlic, minced
4 cups cooked brown rice, cooled
1/2 cup bell pepper, red or green, diced
1 cup fresh mushrooms, diced
1 cup scallion, chopped
1 cup fresh bean sprout
1 tablespoon light soy sauce

Steps:

Heat oil in a non-stick pan or wok.
Add crumbled tofu.
Saute for 2-3 minutes; add ginger and garlic.
Cook 1 minute.
Add rice, vegetables and soy sauce.
Cook until vegetables are tender/crisp and rice is hot.

Nutrition Facts : Calories 223.7, Fat 5.8, SaturatedFat 1, Sodium 180.5, Carbohydrate 35.1, Fiber 4, Sugar 2, Protein 9.3

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