Vegetarian Delight

Pat Duran


This recipe came together so good; and so easy. I had some cooked rice and some creamed corn leftover from earlier in the week. This turned out to be so tasty that I thought maybe you all would like to try nephew was here visiting from CA, and is a vegetarian thought it was great so did his mom and my family..hope you try it...

☆☆☆☆☆ 0 votes
5 Min
15 Min
Stove Top


2 Tbsp
olive oil
1/2 c
chopped onion
1/2 c
shredded carrot
1 Tbsp
garlic paste
1 tsp
grated ginger
14 oz
can drained bean sprouts
2 c
cooked rice
3/4 c
creamed corn
1 c
cooked quinoa tri color
1/3 c
asian sesame dressing with ginger and soy (ken's)
1 tsp
garlic pepper/salt
of lemon juice


1In a large skillet(I used my electric skillet). Heat olive oil and add the onion,carrot,garlic paste and ginger, stir until vegetables are tender; about 5 minutes.
2Add the bean sprouts,rice,creamed corn,and quinoa, stir to combine and cook until heated through , about 5 minutes.
3Season with the garlic pepper/salt and Asian sesame dressing. Stir to combine and blend. Adjust seasoning if needed.
Serve with additional Asian sesame dressing and a sprinkling of lemon juice.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy