Veggie Fried Rice Recipe

From Dorothy McNett's Recipe Book.

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See Also: Asian · Main Dishes · Rice · Side Dishes

Veggie Fried Rice

From Dorothy McNett's recipes at Use any fresh local vegetables available! A quick and easy main dish for summertime cooking!

4 cups cooked rice of choice (try brown, black, red, white...)

2-3 eggs
1 tablespoon peanut or olive oil

1 cup finely diced or chopped vegetables, such as celery, carrots, turnips, cabbage, etc.....
salt and pepper as desired
3-4 fresh mushrooms, finely diced
3-4 green onions, thinly sliced
2-3 tablespoons peanut or olive oil
3-4 tablespoons soy sauce

Cook rice and set aside. (1 cup rice, 2 cups water, 1/2 teaspoon salt in glass or ceramic batter bowl. Cover with glass or ceramic plate or lid and cook in microwave 5 minutes on full power, and then 15 - 20 minutes on half power or until liquid has been absorbed (power level 5). In a stir-fry or 10 inch fry pan heat the 1 tablespoon oil to medium heat. Whisk the eggs in a glass measuring cup and pour into the hot pan. Cook gently about 1 minute without stirring, until eggs are totally set. Invert pan over a large platter or cutting mat. Cut into strips. Set aside. Sprinkle chopped veggies with salt and pepper. Dice the mushrooms, slice onions including the green tops. In same pan, heat remaining oil. Cook and stir the vegetables, mushrooms and onions several minutes to cook thoroughly, stirring in soy sauce at the end along with the cooked rice. Cook and stir several minutes to heat thoroughly, adding more soy sauce as needed.

Recipe created 2008-05-12.

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