Recipe: Tasty Vegetarian Fried Rice

Vegetarian Fried Rice, Family-Friendly Stir-fry Vegetarian Fried Rice Skip the wait for take-out, and make this Easy Vegetable Stir Fried Rice instead! It uses up a mess of vegetables along with leftover rice and some eggs for protein, and it's ready in a half an hour. In my humble opinion everybody should know how to make veggie fried rice. The good news is that it's really simple to make. The most difficult part of it is to come up with the idea of making a fried rice dish in the first place. The perfect leftovers dish The best way to make really tasty fried rice is by using leftover rice from a day or two ago. To make this vegan fried rice you're gonna need oil, veggies, tamari or soy sauce and rice, of course. As you can see, the ingredients are so easy to get and you can use your favorite vegetables. We've used garlic, onion, carrot, corn and peas. In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Vegetarian Fried Rice you can enjoy.

Prepare: less then 15 Minute
Cook Time: 20 Minute

Ingredients that must be prepared for Vegetarian Fried Rice :

1. Prepare 1 Bowl of Rice -
2. It's 1 of Eggs -
3. You need of Corn -
4. Make ready of Green Peach -
5. Prepare of Shredded Carrot -
6. It's of Black Fungus -
7. Make ready of Spring Onion -
8. set Pinch of Salt -
9. set Pinch of Sugar -

We've used garlic, onion, carrot, corn and peas. In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent. The Best Vegetable Fried Rice I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don't have woks at home. The only tricky part, which really isn't so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end.

Vegetarian Fried Rice step by step :

1. Heat up wok with 2tbsp Vegetable oil, add in all vegetables Stir-fried with sugar & salt to taste..
2. Secondly, add in the rice to continue.....
3. Lastly, add an eggs to fried till the rice looks dry... then ready to be served..

Serves For 3 Person
Kcal: 57
Fat: 21g
Carbs: 12g
Protein: 37g
Sugar: 32g

Fried rice is a great way to use up leftovers, but there's no reason you can't use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine. Heat olive oil in a large skillet on medium-high. First, add in the vegan butter and turn on the heat. Chuck the vegetables in a wok or large wide pan for a few minutes, add in some cold rice, pour over the sauce, stir and cook a few minutes and hey presto, the most delicious non-fried or half-fried vegetable rice ever! Family-Friendly Stir-fry Vegetarian Fried Rice Skip the wait for take-out, and make this Easy Vegetable Stir Fried Rice instead! It uses up a mess of vegetables along with leftover rice and some eggs for protein, and it's ready in a half an hour. In my humble opinion everybody should know how to make veggie fried rice. The good news is that it's really simple to make. The most difficult part of it is to come up with the idea of making a fried rice dish in the first place. The perfect leftovers dish The best way to make really tasty fried rice is by using leftover rice from a day or two ago. To make this vegan fried rice you're gonna need oil, veggies, tamari or soy sauce and rice, of course. As you can see, the ingredients are so easy to get and you can use your favorite vegetables. We've used garlic, onion, carrot, corn and peas. In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent. The Best Vegetable Fried Rice I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don't have woks at home. The only tricky part, which really isn't so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end. Fried rice is a great way to use up leftovers, but there's no reason you can't use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine. Heat olive oil in a large skillet on medium-high. First, add in the vegan butter and turn on the heat. Chuck the vegetables in a wok or large wide pan for a few minutes, add in some cold rice, pour over the sauce, stir and cook a few minutes and hey presto, the most delicious non-fried or half-fried vegetable rice ever! Heat oil in a non-stick frypan and pour in beaten eggs. Is fried rice the best or is fried rice the best? This weeknight beauty is loaded with your veggies of choice *squeal* and made extra super nummy with a nice drizzle of rich sesame oil, a splash of saltiness from the soy sauce, gently scrambled soft + clingy eggs that stick in and around the rice like. Vegetable Fried Rice is total Chinese comfort food….in minutes! I am a bit obsessed with fried rice. It was the first food, along with egg drop soup, that I learned to eat at Chinese restaurants as a kid. But somehow, I never quite grew out of it and admittedly still order fried rice nearly every time we hit up a Chinese restaurant or takeout. Vegetarian Packed with vegetables and ready in minutes, this vegetarian fried rice is a great quick and easy mid-week meal. If you're on a low-FODMAP diet, make sure you only use the green tops of. This vegetarian fried rice is the perfect quick and easy side dish that the whole family will love. Keyword fried rice, vegetarian fried rice, veggie fried rice. What is in Vegetarian Fried Rice. vegetable oil; eggs; white rice - freshly cooked is best, but you can use leftover rice. You will just need to add some water to soften the rice. vegetables - fresh or frozen carrots, green peas, and sweet corn.