Favorite Vegetarian Fried Rice

Name: Favorite Vegetarian Fried Rice
Yield: 6 to 8
Cuisine: Chinese
Ingredients: 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 oil; 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 small can pineapple tidbits, drained; cilantro or parsley, (optional); roasted, chopped cashews, (optional)

By Cheryl Green
@SpicyMelon

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".

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

6 to 8

Method:

Stir-Fry

Ingredients

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

oil
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 small

can pineapple tidbits, drained
·

cilantro or parsley, (optional)
·

roasted, chopped cashews, (optional)
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How to Make Favorite Vegetarian Fried Rice

Step-by-Step

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.
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.
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.
Garnish with roasted nuts and cilantro (or parsley), if desired.
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.