Vegetable Fried Rice

SUBMITTED BY: dakota kelly PHOTO BY: Mumsy'sCouchPotato

"This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 3 to 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 cups water
1 1/2 cups quick-cooking brown rice
2 tablespoons peanut oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 (8 ounce) can baby peas, drained
2 teaspoons sesame oil
1/4 cup roasted peanuts

READ REVIEWS (18)

DIRECTIONS

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 5, 2004 by veggigoddess

I couldn't rate the kids part because I don't have any, but I liked it. I made it for my boy friend who loves fried rice, so we'll have to wait and see after he tries it. I tried it and it had great flavor. I used edame ( soy beans ) instead of peas because that's what I had on hand and I would use a bit less soy sauce next time, just cut down a little. Overall though it was great and I can't beleive i've had this recipe in my box all this time and have never made this. It's the only fried rice recipe iv'e found here that's totally vegetarian and luckily it's a good one. Hopefully now more people will discover this now that someone has finally tried it and given it a good rating. Thank you!!

8 users found this review helpful

Reviewed on Jun. 6, 2005 by THYMEFORME

Loved this. Omitted the peanut oil and used the sesame oil for stir-frying. Omitted the peanuts. Used edamame instead of canned peas and added matchstick carrots and a little egg substitute. We will definitely make this again. By the way, it made 5 side dish servings. Thanks, Verona.

4 users found this review helpful

Reviewed on Jun. 2, 2007 by tiffany13

This recipe was appreciated by my family sine they were getting tired of plain rice. I added red peppers, celery, onions, garlic, hot pepper flakes and 2 eggs. I substitued the peanut oil for olive since that's what I had on hand. So, our recipe was a variation, but still worked well.

2 users found this review helpful

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