Best Vegetable Fred Recipes
VEGETABLE FRIED RICE
A colorful medley of vegetables star in this easy fried rice recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.
VEGETABLE FRIED RICE
This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
Provided by dakota kelly
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
- Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 36.7 g, Fat 14.7 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 2.2 g, Sodium 731.3 mg, Sugar 4.5 g
VEGETABLE FRIED RICE
Amanda Cohen, the chef at Dirt Candy in Manhattan, loves how easy it is to make fried rice. "If you're a chef, the idea of cooking at home on your one night off is like some kind of terrible nightmare," she said. "Takeout becomes your best friend. but before long half your fridge is taken up by those little white cartons of rice." At home, she digs into those cartons to make fast batches of vegetable fried rice, and she combats the threat of blandness by stocking her freezer in advance with her Secret-Weapon Stir-Fry Sauce: small, dark green ice blocks of puréed garlic, ginger, cilantro, parsley and other ingredients, which she freezes in ice-cube trays (they can be slipped directly into the hot pan). She uses brussels sprouts, fennel, chard and mushrooms, but this dish is the definition of flexibility. "As long as you maintain the proportions, this recipe can take any vegetable you throw at it," she said. "Think of it as a chance to clean out your crisper drawer."
Provided by Jeff Gordinier
Categories dinner, lunch, quick, main course
Time 15m
Yield 2 main course servings
Number Of Ingredients 12
Steps:
- Heat sesame oil and canola oil in a large pan or a wok over medium-high heat until the oil shimmers. Add the vegetables and stir constantly until they have started to soften and brown, about 4 minutes.
- Toss in the rice, and use a wooden spoon or spatula to break up the clumps. Some of the rice will stick to the pan, but don't panic. The older and drier the rice, the longer this takes. If it starts sticking a lot, add a dash of rice wine vinegar or water. Keep stirring until the rice softens and becomes slightly translucent.
- Add the frozen Stir-Fry Sauce cubes, and keep stirring as they melt and coat the rice. Transfer the rice into a bowl and season to taste with soy sauce, rice wine vinegar, fish sauce or hot sauce, or all four.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables
You'll also love
