Vegetarian Fried Rice
Recipe from Better Homes and Gardens

Transform fried rice from a side dish into a sumptuous meal by adding extra eggs and lots of vegetables.


Vegetarian Fried Rice

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Servings: 4 to 5 servings
Total Time: 30 mins
Related Categories: Asian Vegetarian, Chinese Fried Rice, Fried Rice, Vegetarian Rice

 
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Ingredients
  • 5 
    eggs, beaten
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  • 1 tablespoon
    soy sauce
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  • 1 tablespoon
    cooking oil
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  • 1 
    small onion, (1/3 cup) chopped
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  • 1 
    clove garlic, minced
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  • 1 tablespoon
    cooking oil
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  • 2 
    stalks celery, thinly bias-sliced (1 cup)
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  • 4 ounces
    fresh mushrooms, sliced (1-1/2 cups)
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  • 1 medium
    green sweet pepper, chopped (3/4 cup)
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  • 4 cups
    cold cooked rice
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  • 1 
    8-ounce can bamboo shoots, drained
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  • 2 
    medium carrots, shredded (1 cup)
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  • 3/4 cup
    frozen peas, thawed
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  • 3 tablespoons
    soy sauce
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  • 3 
    green onions, sliced (1/3 cup)
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  •  
    Crinkle-cut carrot slices (optional)
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Directions
1.
In a small bowl combine eggs and 1 tablespoon soy sauce. Set aside.
2.
Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over medium heat. Stir-fry chopped onion and garlic in hot oil about 2 minutes or until crisp-tender. Add egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Let wok cool.
3.
Pour 1 tablespoon cooking oil into the cooled wok or skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms and sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4.
Add cooked rice, bamboo shoots, carrots, and peas. Sprinkle with 3 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through. Serve immediately. Garnish with carrot slices, if desired. Makes 4 to 5 servings.
Nutrition information
Per serving: Calories 438, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 266 mg, Sodium 1177 mg, Carbohydrate 61 g, Protein 17 g. Percent Daily Values are based on a 2,000 calorie diet
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