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Vegetable Fried Rice

Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1-2 tablespoons of olive oil for stir frying
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • ½ pound green beans or asparagus cut into 1 inch pieces
  • 1 cup fresh or thawed frozen peas
  • 1 cup bean sprouts
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled and minced fresh ginger
  • 3-4 cups cooked brown rice or other cooked grain
  • 2 eggs lightly beaten (optional)
  • ¼ cup cooking sherry white wine or stock
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon dark sesame oil
  • ¼ cup chopped fresh cilantro leaves for garnish

Instructions
 

  • Add 1 tablespoon of olive oil in a large skillet over a high heat. Add onion and bell pepper and cook, stirring occasionally, until they soften and begin to brown (about 3 minutes).
  • Lower the heat if the mixture starts to brown too quickly. Transfer the vegetables to a bowl.
  • Add the green beans or asparagus and cook, again over high heat, stirring occasionally, until nicely browned and just tender (about 5 minutes). Add them to the bowl with the onions and peppers.
  • Add peas to the skillet and then add the bean sprouts and cook for about 1 minute and then add to the bowl of vegetables.
  • Put the remaining oil in the skillet, add garlic and ginger. Stir to avoid burning. Add the rice or other grain, a little at a time, using a spatula to break up the clumps, and toss it with the oil. When all the rice is added, make a well in its center and break the eggs (optional) into it. (If you are using eggs, first scramble them with a spatula to cook, then stir to incorporate them into the rice).
  • Return the bowl of vegetables to the pan and use the spatula to combine vegetables, rice, and egg mixture.
  • Add the wine, sherry or stock and cook, stirring, for about a minute.
  • Add the soy sauce and sesame oil, then taste and add salt and pepper if necessary.
  • Turn off the heat, stir in the cilantro, and serve.
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