favorite vegetarian fried rice

Name: Favorite Vegetarian Fried Rice
Yield: 6
Cuisine: Chinese
Ingredients: 1 1/2 cup(s) jasmine rice; 2 1/2 to 3 cup(s) vegetable broth, or water; 1 - 2 tablespoon(s) soy sauce, low sodium; 2 - 3 tablespoon(s) 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(s) garlic, minced; 4 - 5 tablespoon(s) soy sauce, low sodium; 1 small can pineapple tidbits, drained; - cilantro or parsley, (optional); - roasted, chopped cashews, (optional)

(1 RATING)

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Cheryl Green

Living in Canada now, FL

Updated on Jul 26, 2016

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".

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This delicious recipe can be eaten on its own or as a side. Add your favorite stir fry meat, if desired.

prep time

cook time

method Stir-Fry

yield 6 to 8

Ingredients

1 1/2 cups jasmine rice
2 1/2 to 3 cups vegetable broth, or water
1 - 2 tablespoons soy sauce, low sodium
2 - 3 tablespoons 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 cloves garlic, minced
4 - 5 tablespoons soy sauce, low sodium
1 small can pineapple tidbits, drained
- cilantro or parsley, (optional)
- roasted, chopped cashews, (optional)

How To Make favorite vegetarian fried rice

Step 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.

Step 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.
Step 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.
Step 4

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