Stir-Fried Rice with Vegetables

  • Active Time 15m
  • Total Time 45m

Serves 6 as an accompaniment

Choose from long-grain white, brown, or wild rice, and allow more cooking time for brown or wild rice. You may even want to cook the rice a day ahead to save time when you're ready to stir-fry.

ingredients

  • 16 ounces water
  • 7 ounces dry long-grain white or brown rice, or 6 ounces rinsed and drained wild rice
  • 3 tablespoons peanut oil
  • 2 beaten eggs
  • 10 ounces cut-up mixed fresh vegetables (such as mushrooms, peeled water chestnuts, bell peppers, jícama, zucchini, snow peas, bean sprouts, broccoli florets, radish and carrots)
  • 2 spring onions, sliced
  • 1 clove garlic, minced
  • 1/8 teaspoon crushed dried chili
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry

directions

In a medium saucepan, bring the water to a boil. Add the rice to the boiling water. Return to a boil; reduce heat. Cover and simmer till the rice is tender and the water is absorbed, allowing 15 minutes for long-grain white rice, 35 minutes for brown rice and 40 minutes for wild rice. Remove from heat. Let stand, covered, for 5 minutes. Set aside.

In a wok or frying pan, heat 1 tablespoon of the oil. Add the beaten eggs and cook without stirring for about 2 minutes, or till set. Invert the pan to remove egg; cut into strips. Set aside.

To the same pan, add 1 tablespoon oil; stir-fry the desired vegetables till crisp-tender. Allow 1 to 2 minutes for mushrooms, water chestnuts, pepper, jícama, zucchini, snow peas and bean sprouts; 3-4 minutes for broccoli or radish; and 4-5 minutes for carrots. Remove from wok.

Add the remaining 1 tablespoon oil; stir-fry the spring onions, garlic and crushed dried chili for 30 seconds. Add the rice; cook for 2 minutes more. Add the egg strips and cooked vegetables to wok; add soy sauce and sherry. Cover and cook for 2 minutes more, or till heated through.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 488

nutrition information per serving

234 calories; 9g total fat; 71mg cholesterol; 330mg sodium; 32g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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