Vegetable Lovers' Fried Rice

SUBMITTED BY: Melinda Daniel

"A great vegetarian dish with lots of variety."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups uncooked long-grain white rice
3 cups water
2 tablespoons vegetable oil, divided
1/3 cup chopped onion
1 clove garlic, peeled and minced
5 eggs, beaten
1/4 cup soy sauce, divided
2 stalks celery, thinly sliced
4 ounces mushrooms, sliced
1 green bell pepper, chopped
1 (8 ounce) can bamboo shoots, drained
2 carrots, shredded
3/4 cup snow peas
3 green onions, sliced

READ REVIEWS (20)

DIRECTIONS

Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until rice is tender. Transfer to a medium container, and place in the refrigerator 1 hour, or until chilled.
Heat 1 tablespoon oil in a medium skillet over medium heat. Stir in the onion and garlic, and cook until tender.
In a medium bowl, blend eggs and 1 tablespoon soy sauce. Stir into the medium skillet, and cook until no longer runny. Remove onion, garlic, and eggs from heat, and set aside. Chop any large egg chunks into small pieces.
Heat the remaining oil in a large, heavy skillet over medium heat. Stir in the celery, mushrooms, and green pepper. Cook until tender but firm. Stir in rice, bamboo shoots, carrots, and snow peas. Season with remaining soy sauce. Cook and stir 5 minutes, or until rice is heated through. Mix in the onion, garlic, and eggs.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 4, 2003 by MISHAG

easy to follow directions. tasted great..Nice to find a fried rice recipe without meat in it. It made a perfect side dish.

6 users found this review helpful

Reviewed on Aug. 28, 2003 by Carrell1

This recipe was really really good. I had to add my 2 sense since I was worried not many people had responded, I didn't expect it to be so good, but it was! The serving size was generous and satisfying too. Only 5 points with WW!

5 users found this review helpful

Reviewed on Mar. 1, 2006 by LindaT

This recipe was a good start, but the seaoning needed quite a bit of help. I used brown rice and left out the eggs, subbed water chestnuts for the bamboo shoots, added more garlic. After it was finished, I tasted it and felt it needed some seasoning help. I added in some Five spice powder, more soy sauce and a dash of rice wine vinegar. Much better, IMHO

2 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 246

Total Fat: 7.1g
Cholesterol: 133mg
Sodium: 518mg
Total Carbs: 36.6g
Dietary Fiber: 2.5g
Protein: 8.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?