Vegetarian Fried Rice

Name: Vegetarian Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 teaspoons peanut oil; 1 egg, beaten; 1 teaspoon minced fresh ginger root; 1 clove garlic, minced; 3 tablespoons reduced-sodium teriyaki sauce; 2 tablespoons lime juice; 1 teaspoon brown sugar; ¼ teaspoon salt; ⅛ teaspoon red pepper flakes; 3 cups cold cooked rice; ⅔ cup frozen peas, thawed; ⅔ cup frozen carrot slices, thawed; ⅔ cup frozen chopped broccoli, thawed; ¼ cup sliced green onion (green part only)

Rating: 4.39 stars

18 Ratings
12 Reviews
9 Photos

This is a good basic recipe for a side dish for Chinese BBQ pork. Add or subtract any vegetables of your choice. As a main course, try adding cooked shrimp, chicken, or pork. Always prep and measure all ingredients before you start to cook! Serve with egg drop or wonton soup and an egg roll.

By janice tofuri

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Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.

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Step 2

Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
Step 3

Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

Nutrition Facts

Per Serving:

164 calories; protein 5g; carbohydrates 29.7g; fat 2.7g; cholesterol 27.3mg; sodium 786.4mg. Full Nutrition

Reviews (12)

Most helpful positive review

caseykeith

06/06/2014

I used 3 eggs when I made this and had no soy sauce on hand- so instead I used worstershire - and it was fine! (I know- I am as shocked as you are. The world didn't end!) I added celery peas carrots sweet peppers and asparagus - all chopped up super tiny. It was a lovely way to use a lot of leftover brown rice. This recipe seems so versatile and easy to expand (or contract). Also- I used ground ginger- rather than fresh--- the result was a nicely spiced dish! Read More

Helpful

(6)

Most helpful critical review

Arizona Desert Flower

Allstar

04/04/2013

Family was thrown off by the sugar and the lime personally I love lime so it didn't bug me. This rice is sweeter than I normally make it given the teriyaki and added sugar. If I do this again those would be omitted/replaced with regular soy sauce. Left out the peas as that is one of the few veggies we won't touch. Thanks for a decent recipe! Read More

Helpful

(4)

18 Ratings

5 star values: 10
4 star values: 6
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

caseykeith

06/05/2014

Helpful

(6)

Arizona Desert Flower

Allstar

04/03/2013

Helpful

(4)

lisidi

05/02/2013

Modified this a good bit -- for veggies used fresh broccoli green pepper and mushrooms reduced the amount of sugar used tamari instead of teriyaki (so no need to add extra salt) and threw in some extra red pepper flakes. After adding liquids it was reducing too quickly to cook on its own so I added veggies and rice right away; Not bad! Read More

Helpful

(3)

Vera Versteeg

01/07/2016

Made according to the recipe except used tamari instead of teriyaki sauce and sugar snap peas. Came out great! Read More

Helpful

(1)

KBC2012

09/21/2015

First time I made it = good Each time I have made it after that = Best Ever! I like to put different veggies in each time. I want to try shrimp next time. Read More

Helpful

(1)

Pam

01/19/2015

Best rice I've made so far! Put more veggies than called for but more is better in this case. Read More

Helpful

(1)

Sara Youngblood-Ochoa

09/20/2019

Next time I'd leave the lime juice out. It overpowered the other flavors. Read More

sheshel

09/14/2015

Loved it!! Read More

Christopher Watkins

08/27/2017

Added more veggies! Read More

More Reviews

Back to Vegetarian Fried Rice

All Reviews for Vegetarian Fried Rice

- of Reviews

Vegetarian Fried Rice

Servings Per Recipe: 6
Calories: 163.8

% Daily Value *

protein: 10 %

carbohydrates: 10 %

dietary fiber: 7 %

sugars:

fat: 4 %

saturated fat: 3 %

cholesterol: 9 %

vitamin a iu: 56 %

niacin equivalents: 20 %

vitamin b6: 10 %

vitamin c: 25 %

folate: 18 %

calcium: 3 %

iron: 9 %

magnesium: 9 %

potassium: 5 %

sodium: 32 %

thiamin: 20 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Vegetarian Fried Rice

1 of 12

All Reviews

caseykeith

06/05/2014

Helpful

(6)

Arizona Desert Flower

Allstar

04/03/2013

Helpful

(4)

lisidi

05/02/2013

Helpful

(3)

Vera Versteeg

01/07/2016

Made according to the recipe except used tamari instead of teriyaki sauce and sugar snap peas. Came out great!

Helpful

(1)

KBC2012

09/21/2015

First time I made it = good Each time I have made it after that = Best Ever! I like to put different veggies in each time. I want to try shrimp next time.

Helpful

(1)

Pam