View cart background image
Free Shipping Over $49

Stir-fried Rice with Vegetables

Source: Cooking at a Glance - Vegetables & Grains
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  45 Minutes
  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.
16 fl oz water
7 oz long-grain white or  brown rice, or 6 oz rinsed and drained wild rice
3 tablespoons peanut oil
2 beaten eggs
10 oz cut-up mixed fresh vegetables: mushrooms; peeled water chestnuts; bell peppers (capsicum), jícama (yam bean),or zucchini (courgettes); snow peas (mangetouts), bean sprouts, broccoli florets; radish or daikon; and/or carrots
2 spring onions, sliced
1 clove garlic, minced
1/8 teaspoon crushed dried chili
2 tablespoons soy sauce
2 tablespoons dry sherry
Stir-fried Rice with Vegetables Recipe at
In a medium saucepan bring water to boiling. Add uncooked rice to the boiling water. Return to boiling; reduce heat. Cover and simmer till rice is tender and 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 beaten eggs and cook without stirring for about 2 minutes, or till set. Invert pan to remove egg; cut into strips. Set aside.

To the same pan add 1 tablespoon oil; stir-fry 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, radish, or daikon; and 4-5 minutes for carrots. Remove from wok.

Add remaining 1 tablespoon oil; stir-fry spring onions, garlic, and crushed dried chili for 30 seconds. Add rice; cook for 2 minutes more. Return 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6 as an accompaniment
Calories: 234
Fat. Total: 9g
Fiber: 2g
Carbohydrates, Total: 32g
Sodium: 330mg
% Cal. from Fat: 35%
Cholesterol: 71mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joemon Reviewed: 01/23/2010
Short an simple-ly great!
Great recipe, took just half hour to cook, tastes great too! I added red Thai curry sauce instead of chili to the onion and cloves while preparing it and it tastes really good altogether with some tomato ketchup on the side, if you please.
12 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.