Vegetable Fried Rice
June 3, 2008 by Linette Gerlach
Filed under Recipes
I love vegetable fried rice, it makes a great side dish, or a main course if you’re trying to go meatless a couple days a week. It’s even better the next day for lunch.
Here’s how I make my veggie fried rice. You can make it chicken or beef fried rice by substituting the vegetable stock for chicken or beef stock (look for organic and low sodium varieties). You can also use a different kind of rice, just follow the cooking instructions on the bag or box, and substitute the water called for in the cooking instructions for the same amount of stock.
Ingredients:
3 1/2- 4 cups of vegetable stock (store bought, or homemade)
1 1/2 cup parboiled brown rice
2 T canola or olive oil
2-3 cups of vegetables (I used carrots onions and peas here)
Heat a stainless steel stock pot with the oil in the bottom. Add the rice. Let the rice fry in the oil, stirring it occasionally to keep it from burning. I usually let it fry for about 5 minutes. When the rice is browned add the vegetable stock, cover and let it simmer for about 25 minutes. When it has about five minutes left to cook add the vegetables. When the rice is tender, and the stock has been soaked up turn the heat off and let it sit another 5-10 minutes to let the vegetables steam. This recipe serves 4-6.
I used carrots, onions, and peas, but you could also use snow peas, Chinese cabbage, leeks, corn, broccoli, cauliflower, water chestnuts, green beans, lima beans, or any other vegetable you can think of.
I like loads of vegetables in mine, so I use at least three cups, you can add the right amount for your tastes. Enjoy!
You make it sound so easy. I’ve never had success making my own fried rice. Maybe I’ll give your recipe a try. It seems more detailed than the recipes I’ve used.
Thank you.