Vegetable Lovers' Fried Rice Recipe -
Vegetable Lovers' Fried Rice Recipe
  • READY IN 2 hr

Vegetable Lovers' Fried Rice

Recipe by  

"A great vegetarian dish with lots of variety."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    2 hrs


  1. 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.
  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Stir in the onion and garlic, and cook until tender.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2005

This recipe is now a family favorite! I "cheated" a little by using two bags of "boil-in-bag" rice (just put the bags on a plate in the fridge after they are cooked) and I purchased a bag of fresh stir fry veggies in the produce section instead of buying, washing and chopping the celery, mushrooms, bell pepper, carrots and snow peas. Add a bit of extra soy sauce at the end and enjoy!

Most Helpful Critical Review
Mar 01, 2006

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

Aug 04, 2003

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

Aug 28, 2003

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!

Feb 09, 2004

Delicious recipe that bursts with flavor. I didn't have snow peas so I substituted them for the regular frozen kind. I also stirred the rice in before the last of the veggies and cooked it a little bit to get the chill off. I will definitely be using this recipe again.

Jan 03, 2011

I subbed water chestnuts for the bamboo shoots and added bean sprouts because I love them but made no other changes. It was a little bland as others mentioned so I added a splash of rice vinegar and this helped a lot. I think replacing a tablespoon of the veggie oil with sesame oil would bring this up another notch. It was good and we enjoyed it but I do think it needs more seasoning.

Oct 27, 2010

I liked this very much. I added some fresh grated ginger, a little shredded cabbage, and some white pepper. I substituted sesame oil for the vegetable oil. I also finely julienned the carrots instead of shredding them.

Aug 15, 2006

This was very good. I changed the ingredients just a bit to suit my own tastes; I used 8 oz mushrooms, no green onion, 3 eggs, 2 garlic cloves and 1/3 c. soy sauce. My husband loved it and since there are just the two of us we have leftovers for lunch today. Oh, I also added 2 chicken bollion cubes to the water when I cooked the rice-just adds some flavor (not good if you're vegetarian but great if you're a meat eater that loves veggies). I'll definately make this one again! Thanks


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 519 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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