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Vegetarian Fried Rice

Contributed by: Melinda

You can use any vegetables you have on hand. If you want a vegan version, don't add the eggs.

What you need

  1. 1 1/2 cups brown basmati cooked in water
  2. Olive oil
  3. 2 eggs
  4. 2 cups finely shredded collard greens or green cabbage
  5. 1/2 medium red bell pepper, cut into 1/2 inch by 1/4 inch strips
  6. 1 shallot or 4 scallions, thinly sliced
  7. 1 large clove garlic, minced
  8. 2-3 Tablespoons fresh grated ginger
  9. 1/2 cup fresh green beans, cut on a diagonal into 1/3 inch pieces
  10. 1/2 cup fresh baby summer squash, cut into 1/3 inch pieces
  11. 1 carrot, grated
  12. 1 tsp sesame seeds
  13. 1 Tablespoon soy sauce plus 1/4 cup
  14. Kosher salt

How to make it

  1. Heat about 1 Tablespoon oil in a large (14 inch) non-stick skillet or wok
  2. Crack eggs into skillet, stirring quickly to scramble - cook until just set
  3. Remove eggs from skillet, chop coarsely and set aside
  4. Wipe out skillet and heat 1-2 Tablespoons oil over medium-high heat
  5. Add sesame seeds and stir quickly
  6. Immediately add greens, pepper, shallot, green beans and squash with ginger and garlic along with 1 Tablespoon soy sauce
  7. Cook quickly stirring frequently until peppers and onion begin to brown slightly
  8. Remove vegetables to a bowl and return pan to heat
  9. Add 2-3 Tablespoons oil and heat briefly
  10. Add rice and spread into a thin layer all over the base of the pan and allow to brown lightly
  11. Stir rice and allow to brown a bit more
  12. Add carrot to rice with 1/4 cup soy sauce
  13. Cook very briefly until rice absorbs the soy sauce
  14. Stir in vegetables and scrambled eggs

Serve with additional soy sauce.

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