Vegetable Fried Rice

Vegetable Fried Rice

by Pam on August 6, 2014

I made a vegetarian version of my favorite Fried Rice recipe to pair with the Asian Glazed Baby Back Ribs[1] and the Spicy Zucchini and Squash Spears[2] I served for dinner. The whole meal was a hit but my husband, son, and I all really loved this fried rice. It was flavorful with great textures and colors. I really loved the shiitake mushrooms in there. I’ll be making this again and again.

Heat the vegetable oil in a large wok or pan. Add the sweet yellow onion, white portion of the green onion, and carrots then cook, stirring occasionally, for 3-4 minutes, or until tender. Add the shiitake mushrooms to the pan and cook, stirring occasionally, for 2-3 minutes. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the soy sauce and white pepper along with the rice, most of the green part of the green onions, and peas. Mix the rice thoroughly.

Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!



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Vegetable Fried Rice




Yield: 8

Cook Time: 15-20 minutes



Ingredients:

1-2 tbsp canola oil
6 cups cold rice – made the day before and refrigerated
1/2 small sweet yellow onion, diced
2 carrots, peeled and diced
8 oz shiitake mushrooms, sliced
4-5 cloves of garlic, minced
1 tbsp fresh ginger, grated
3 green onions, chopped
3 eggs, slightly beaten
3 tbsp soy, to taste (more if desired)
3/4 tsp of white pepper

Directions:

Heat the vegetable oil in a large wok or pan. Add the sweet yellow onion, white portion of the green onion, and carrots then cook, stirring occasionally, for 3-4 minutes, or until tender. Add the shiitake mushrooms to the pan and cook, stirring occasionally, for 2-3 minutes. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the soy sauce and white pepper along with the rice, most of the green part of the green onions, and peas. Mix the rice thoroughly.

Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Asian Glazed Baby Back Ribs (www.gordon-ramsay-recipe.com)
  2. ^ Spicy Zucchini and Squash Spears (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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