Rice Fried Vegetables Recipe | Vegetarian Times Skip to main content

Rice Fried Vegetables

In this vegetable fried rice reversal, the vegetables are dominant and the rice secondary. Feel free to substitute, add, or augment the vegetables—just don’t subtract.

Ingredients: 

Ingredients: 

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1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil, divided
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3 large eggs, beaten
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3 green onions, chopped (¼ cup)
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3 Tbs. minced fresh ginger
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4 cups chopped fresh broccoli
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½ lb. chopped asparagus or green beans
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1 medium carrot, cut in thin slices on the diagonal (½ cup)
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2 cloves garlic, minced (2 tsp.)
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4 cups chopped kale, collards, spinach, or Swiss chard
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3 cups cooked brown rice
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2 Tbs. low-sodium soy sauce
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1 tsp. sriracha chile sauce
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1 ½ cups frozen peas, thawed
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⅔ cup toasted sliced almonds

Instructions: 

  1. Heat small skillet over medium heat 1 minute. Add 1 tsp. oil, and swirl to coat pan. Wait 30 seconds, then add eggs. Tilt pan in all directions to let eggs flow to edges, and cook 2 to 3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath. Flip omelet, and cook 30 seconds more, or until dry, but not browned. Transfer to plate, and cut into strips.
  2. Heat large, deep skillet or wok over medium heat 1 minute. Add remaining oil and swirl to coat pan. Add green onions and ginger, and sauté 5 minutes or until onions are soft. Stir in broccoli, asparagus, carrot, and garlic, and stir-fry 8 to 10 minutes, or until vegetables are crisp-tender. Fold in kale with tongs. Cook 2 minutes, or until kale is bright green and slightly wilted. Stir in rice, soy sauce, egg strips, and sriracha chile sauce. Serve topped with peas and almonds.

Nutrition Information: 

Calories: 
292
Protein: 
13 g
Total Fat: 
10 g
Saturated Fat: 
2 g
Carbohydrates: 
41 g
Cholesterol: 
159 mg
Sodium: 
400 mg
Fiber: 
8 g
Sugar: 
4 g
Yield: 
Serves 4

Comments on this Recipe

Note to Melikecollege: If you'd like, you can find sriracha chile sauce without the fish extract. Look at Whole Foods or other health food markets. It's worth using! :)

Great recipe idea. Simple and nutritious with a protein source. I'm going to make it right now with my left over rice.

This was absolutely delicious! My boyfriend and I both loved it. I made a few modifications: * Instead of eggs, I prepared tofu and served that with the dish * I added 1 sliced red bell pepper and sauteed them with the other veggies (and omitted the peas) * I didn't use sriracha chile sauce (I read the ingredients list at the grocery store and this actually has fish extract in it, so it's not vegetarian). * I used more soy sauce than the recipe called for (to taste). * I'd cook the garlic with the green onions and ginger, not with the rest of the veggies, since some of it didn't cook through.

Nobody liked this. All I did was mess up the kitchen and had to throw the remains out.

One of my favorites. Love to change up the vegetables (snow peas, bean sprouts, red chard, red cabbage, mushrooms ...)