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Vegetable Fried Rice

Vegetable Fried Rice

I made a vegetarian version of my favorite Fried Rice recipe to pair with the Asian Glazed Baby Back Ribs and the Spicy Zucchini and Squash Spears I served for dinner. The whole meal was a hit but my husband, son, and I all really loved this fried rice. It was flavorful with great textures and colors. I really loved the shiitake mushrooms in there. I’ll be making this again and again.

Vegetable Fried Rice

How to Make Vegetable Fried Rice

Heat the vegetable oil in a large wok or pan. Add the sweet yellow onion, white portion of the green onion, and carrots then cook, stirring occasionally, for 3-4 minutes, or until tender. Add the shiitake mushrooms to the pan and cook, stirring occasionally, for 2-3 minutes. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the soy sauce and white pepper along with the rice, peas, most of the green part of the green onions, and peas. Mix the rice thoroughly.

Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!

Vegetable Fried Rice

 

Vegetable Fried Rice

Vegetable Fried Rice

Servings: 8

Ingredients

  • 1-2 tbsp canola oil
  • 6 cups cold rice – made the day before and refrigerated
  • ½ small sweet yellow onion diced
  • 2 carrots peeled and diced
  • 8 oz shiitake mushrooms sliced
  • 4-5 cloves of garlic minced
  • 1 tbsp fresh ginger grated
  • ½ frozen peas thawed
  • 3 green onions chopped
  • 3 eggs slightly beaten
  • 3 tbsp soy to taste (more if desired)
  • ¾ tsp of white pepper

Instructions

  • Heat the vegetable oil in a large wok or pan. Add the sweet yellow onion, white portion of the green onion, and carrots then cook, stirring occasionally, for 3-4 minutes, or until tender. Add the shiitake mushrooms to the pan and cook, stirring occasionally, for 2-3 minutes. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the soy sauce and white pepper along with the rice, peas, most of the green part of the green onions, and peas. Mix the rice thoroughly.
  • Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
  • Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!
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13 Comments

  1. Fried rice is a favorite quick lunch for us. Anytime I make rice for a meal, I double or triple the recipe so that I have leftovers just for this purpose. I usually add chicken, but thank you for the reminder that I can do it veggie style!

  2. Try dried shiitakes : ) they stay firmer after rehydrating them and cooking them. You won’t be sorry!
    Ryanres1

  3. Even I am also a fried rice lover but I used to add capsicum and french beans too to it. So in case you haven’t tried it with capsicum and beans then you should give it a try.

  4. I haven’t visited in a while but I just wanted to say how much I love your blog and I have enjoyed catching up. Your recipes are always winners. Can’t wait to try this one.

  5. Love your site! Just wanted to let you know that peas are missing from the ingredient list. Did my grocery shopping from the ingredient list and was a little dissapointed to find out, last minute, that an entire ingredient was missing from the list but was present in the directions. What is the amount of peas recommended for this recipe?

    1. Brittany,

      I am so sorry I forgot the peas! I used half a cup of thawed frozen peas. I have corrected the recipe. Thanks for letting me know!

      Pam