Chinese Cookbooks | -= Exported from BigOven =-
Chinese Vegetable Fried Rice
Recipe By: In A Vegetarian Kitchen at http://www.vegkitchen.c
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Vegetarian, Rice/Grains
-= Ingredients =-
1 cups of brown or brown basmati rice
2 tablespoons of vegetable oil, divided
3 eggs, beaten, (optional)
one 16 ounce bag of frozen mixed vegetables, thawed
4 - 5 scallions, thinly sliced
Natural soy sauce, to taste |
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-= Instructions =-
Combine the rice with 4 cups of water in a large saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes.
If using eggs, heat half of the oil in a medium-wide skillet. When hot, add the beaten eggs. Turn the heat down to medium-low. Cover, and cook until the eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. When cool enough to handle, cut into strips about 1/2-inch wide by 1 1/2 inches long.
Heat the remaining oil in a wok or stir fry pan. Add the mixed vegetables and stir-fry until they are just tender-crisp. Add the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes. Stir in the optional egg strips and serve, passing around extra soy sauce if you'd like.
This recipe yields 6 or more servings.
Comments: Serve this with some pan-sautéed tofu on the side, and perhaps some sliced tomatoes and bell peppers.
Formatted for MC7 08-01-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 73 Calories; 7g Fat (83.4% calories from fat); 3g Protein; trace Carbohydrate; 0g Dietary Fiber; 94mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat.
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