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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 1/2 cups brown basmati cooked in water
- Olive oil
- 2 eggs
- 2 cups finely shredded collard greens or green cabbage
- 1/2 medium red bell pepper, cut into 1/2 inch by 1/4 inch strips
- 1 shallot or 4 scallions, thinly sliced
- 1 large clove garlic, minced
- 2-3 Tablespoons fresh grated ginger
- 1/2 cup fresh green beans, cut on a diagonal into 1/3 inch pieces
- 1/2 cup fresh baby summer squash, cut into 1/3 inch pieces
- 1 carrot, grated
- 1 tsp sesame seeds
- 1 Tablespoon soy sauce plus 1/4 cup
- Kosher salt
How to make it
- Heat about 1 Tablespoon oil in a large (14 inch) non-stick skillet or wok
- Crack eggs into skillet, stirring quickly to scramble - cook until just set
- Remove eggs from skillet, chop coarsely and set aside
- Wipe out skillet and heat 1-2 Tablespoons oil over medium-high heat
- Add sesame seeds and stir quickly
- Immediately add greens, pepper, shallot, green beans and squash with ginger and garlic along with 1 Tablespoon soy sauce
- Cook quickly stirring frequently until peppers and onion begin to brown slightly
- Remove vegetables to a bowl and return pan to heat
- Add 2-3 Tablespoons oil and heat briefly
- Add rice and spread into a thin layer all over the base of the pan and allow to brown lightly
- Stir rice and allow to brown a bit more
- Add carrot to rice with 1/4 cup soy sauce
- Cook very briefly until rice absorbs the soy sauce
- Stir in vegetables and scrambled eggs
Serve with additional soy sauce.
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