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Vegetable Fried Rice

August 9, 2010

I don’t make fried rice enough, probably because I rarely have rice leftovers to make it.  The secret to fried

vegetarian fried rice

rice is to use cold, day-old rice.  That way it stays in those great clumps that I like, and crisps slightly because the grains are cold.  I decided to make it with brown rice to give it a little more texture and nutritional value.  I ended up using half brown rice, half white rice, and liked the contrast.  You can use whatever vegetables you  like, but I like those that have good crunch and color.  For this one, I used blanched snow peas, julienne carrots, sliced mushrooms and bean sprouts.  You could add cooked tofu, chicken or shrimp and make it a meal.  Serves 6-8 as a side dish, 4 as a main dish.


2 T vegetable oil

2 cloves garlic, minced

1″ piece of fresh ginger, peeled and minced

1 carrot, peeled and julienne

1 box button mushrooms, sliced

2 handfuls of snow peas, blanched

3 c cooked rice (brown, white or a mixture of the two)

1 T oyster sauce

2 T (or more to taste) soy sauce

3 eggs, beaten

1 large handful bean sprouts


Heat wok over the highest heat you can until hot.  Swirl oil down the sides of the pan and add the garlic and ginger, stirring constantly for 30 seconds.  Add the carrots and mushrooms and stir-fry until they are slightly beginning to soften, about 3 minutes.  Add the snow peas, rice, oyster sauce and soy sauce, breaking it up into small clumps and stir-fry until hot and beginning to turn brown in spots, about 5 minutes.  Add more oil if rice begins to stick.  Move the rice up the sides of the wok, leaving the bottom of the wok clear.  Pour egg into the bottom of the wok and scramble like eggs.  When just beginning to set up (about 2 minutes), move the rice over the top of the egg and stir fry to disperse the egg throughout the mixture.  Taste and add more soy sauce if necessary.  Turn off heat and toss with the bean sprouts and serve.

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