Real Recipes From Real Home Cooks ®

favorite vegetarian fried rice

(1 rating)
Recipe by
Cheryl Green
Living in Canada now, FL

This was my first attempt at making stir fried rice and it was a big hit. The pineapple bits give it just a hint of sweetness. Even my picky eater who does not like rice, gobbled it up. This recipe is adapted from a recipe from a cookbook titled "Simple Chinese Recipes".

(1 rating)
yield 6 to 8
method Stir-Fry

Ingredients For favorite vegetarian fried rice

  • 1 1/2 c
    jasmine rice
  • 2 1/2 to 3 c
    vegetable broth, or water
  • 1 - 2 Tbsp
    soy sauce, low sodium
  • 2 - 3 Tbsp
  • 1/4
    sweet onion, diced
  • 1 - 2
    carrots, cut in half lengthwise, and then sliced into half moon shapes
  • 1
    red, yellow, or orange bell pepper, seeds removed, diced
  • 1
    green bell pepper, seeds removed, diced
  • 4 - 5
    portebello mushrooms, sliced
  • 2 clove
    garlic, minced
  • 4 - 5 Tbsp
    soy sauce, low sodium
  • 1 sm
    can pineapple tidbits, drained
  • cilantro or parsley, (optional)
  • roasted, chopped cashews, (optional)

How To Make favorite vegetarian fried rice

  • 1
    Bring broth (or water) to a boil. Add the rice and 1 - 2 Tbsp soy sauce; stir and cook according to package directions. Set aside to cool.
  • 2
    Heat the oil in a large skillet, or wok. Add the prepared vegetables, starting with the onions, stir fry for 3 minutes. Add the remaining vegetables, stir fry another 3 to 5 minutes. Add the garlic last, stir fry for 1 minute. Pour in 1 - 2 Tbsp soy sauce, stir to mix with the vegetables.
  • 3
    Add the cooked rice and 1 to 3 Tbsp more of soy sauce, stir to coat the rice. Finally add the drained pineapple bits, stir. Continue to stir fry until well mixed and thoroughly heated. Serve.
  • 4
    Garnish with roasted nuts and cilantro (or parsley), if desired.
  • 5
    Note: Our family does not eat any added salt and in cooking I usually use products that have low salt; but, I have discovered that we are not fond of store bought vegetable broth, so for this rice I used 1 vegetable bouillon cube (which is high in salt) in the preparation of the rice (and we like it even more). Note: The first time I made this, both daughters asked for more soy sauce; so, the next time I added it while boiling the rice, along with the soy sauce in the original recipe.