Recipe by Melinda Daniel
"A great vegetarian dish with lots of variety."
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1 1/2 cups
uncooked long-grain white rice
vegetable oil, divided
garlic, peeled and minced
soy sauce, divided
celery, thinly sliced
green bell pepper, chopped
1 (8 ounce) can
bamboo shoots, drained
green onions, sliced
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!
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
easy to follow directions. tasted great..Nice to find a fried rice recipe without meat in it. It made a perfect side dish.
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!
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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Lovers' Fried Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 243
** Calories from Fat: 64
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