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.

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, 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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Vegetable Fried Rice

Yield: 8

Cook Time: 15-20 minutes

Ingredients:

1-2 tbsp canola oil
6 cups cold rice – made the day before and refrigerated
1/2 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
3 green onions, chopped
3 eggs, slightly beaten
3 tbsp soy, to taste (more if desired)
3/4 tsp of white pepper

Directions:

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, 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!

Recipe and photos by For the Love of Cooking.net

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11 Responses to “Vegetable Fried Rice”

  1. 1

    Sues — August 7, 2014 @ 5:47 am

    I think fried rice is probably one of my favorite things EVER. This looks so delicious!

    [Reply]

  2. 2

    Devon — August 7, 2014 @ 10:38 am

    Vegetable fried rice is one of my favorite comfort foods. I like the addition of the shiitake mushrooms. I’ll have to try that!

    [Reply]

  3. 3

    gloria — August 7, 2014 @ 1:11 pm

    Look delicious Pam!!

    [Reply]

  4. 4

    Marjie — August 7, 2014 @ 1:49 pm

    6 cups of rice for just the 4 of you is a lot! It looks good, so I’m sure it made a nice lunch the next day, too.

    [Reply]

  5. 5

    Heather @ My Overflowing Cup — August 7, 2014 @ 5:29 pm

    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!

    [Reply]

  6. 6

    Ryan — August 7, 2014 @ 5:58 pm

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

    [Reply]

  7. 7

    Jovina Coughlin — August 7, 2014 @ 7:24 pm

    My absolute favorite rice dish. I bet it was perfect with those ribs.

    [Reply]

  8. 8

    Shelly — August 8, 2014 @ 2:26 am

    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.

    [Reply]

  9. 9

    Kim in MD — August 8, 2014 @ 4:32 am

    Yeah! I was hoping you would post this! It looks amazing!

    [Reply]

  10. 10

    Joanne — August 9, 2014 @ 7:08 pm

    Sounds like a perfect side for that meal! Love that it uses up so many crisper veggies.

    [Reply]

  11. 11

    DeniseinVA — August 19, 2014 @ 4:54 pm

    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.

    [Reply]

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