Rating: 4.24 stars
71 Ratings
  • 5 star values: 35
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3

A great vegetarian dish with lots of variety.

Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

243 calories; protein 8.8g; carbohydrates 36g; fat 7.1g; cholesterol 116.3mg; sodium 518.5mg. Full Nutrition
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Reviews (78)

Most helpful positive review

Rating: 5 stars
04/30/2005
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! Read More
(29)

Most helpful critical review

Rating: 3 stars
03/01/2006
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 Read More
(29)
71 Ratings
  • 5 star values: 35
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
04/30/2005
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! Read More
(29)
Rating: 3 stars
03/01/2006
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 Read More
(29)
Rating: 5 stars
08/04/2003
easy to follow directions. tasted great..Nice to find a fried rice recipe without meat in it. It made a perfect side dish. Read More
(22)
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Rating: 5 stars
08/28/2003
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! Read More
(15)
Rating: 4 stars
02/09/2004
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. Read More
(7)
Rating: 4 stars
01/03/2011
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. Read More
(7)
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Rating: 4 stars
10/27/2010
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. Read More
(7)
Rating: 5 stars
08/15/2006
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 Read More
(6)
Rating: 5 stars
01/07/2011
Better than our chinese place makes! Yum! Read More
(6)