Vegetable Fried Rice
Try this Vegetable Fried Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 garlic cloves minced
- 2 large eggs beaten
- 1 onion, diced
- vegetables:
- 2 tablespoons ghee divided
- 1 tablespoon toasted sesame oil plus more for drizzling if desired
- 1 teaspoon grated or minced peeled fresh ginger
- 4 scallions, sliced thinly on the diagonal
- 1 carrot, diced
- 1/2 up frozen peas defrosted
- handful of shiitake mushrooms stems removed; caps wiped clean and diced
- 1 head broccoli cut into very small florets and stems dic about 2 cups
- 4 cups cold cooked brown rice preferably long-grain
- 2 tablespoons shoyu or more to taste (i tend to go more)
- toasted sesame seeds for garnish (optional)
- Carbohydrate 0.975385000920168 g
- Cholesterol 363.674031075046 mg
- Fat 17.0038015308213 g
- Fiber 0.0209999990463257 g
- Protein 10.5911097352579 g
- Saturated Fat 5.89209990019401 g
- Serving Size 1 1 as a side dish, 4 as a main (94g)
- Sodium 146.772675500279 mg
- Sugar 0.954385001873842 g
- Trans Fat 1.88377503192472 g
- Calories 198 calories
Heat a wok or large sauté pan over medium-high heat. Add 1 Tablespoon ghee. Scramble the eggs in the pan until cooked through. Transfer the eggs to a cutting board and set aside.Add 1 Tablespoon sesame oil and 1 Tablespoon ghee to the wok. Saute the ginger, garlic and scallions until fragrant, about 1 minute.Add the vegetables and sauté until softened. Add the rice and shoyu and toss everything around in the wok until heated through. Chop up the cooked eggs and stir into the rice. Taste for seasoning and add additional shoyu or sesame oil, if desired. Sprinkle with sesame seeds for fun!
