Veggie Stuffed Fried Rice Recipes

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

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!

VEGETABLE FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.

ALL VEGGIE FRIED RICE

Steps:

• Place a large skillet over medium-high heat.
• In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
• Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
• Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
• Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.

VEGETABLE FRIED RICE

Steps:

• In a wok, stir-fry the vegetables for 1-2 mins until softening, then add the rice and warm through. Crack in the eggs and stir through with the teriyaki sauce.