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Vegetable Fried Rice | Can't Stay Out of the Kitchen | fantastic 30-minute meal! This amazing #MeatlessMonday entree is chocked full of delicious #veggies making it a much healthier version than many store-bought #FriedRice options. I made it in bulk for #freezermeals. #rice #broccoli #carrots #mushrooms

Vegetable Fried Rice

Teresa Ambra
This fantastic 30-minute meal is one of the best Vegetable Fried Rice entrees ever! It's seasoned with soy, hoisin and oyster sauces and chocked full of fresh & frozen veggies. Amazing Meatless Monday entree, or serve as a side with your favorite Asian recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Meatless Main Dish/Casserole/Veggie Side Dish, Veggie Side Dish
Cuisine Asian
Servings 16
Calories 427 kcal

Equipment

  • 1 extra large skillet or wok
  • 1 spatula
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • chop sticks to serve, if desired

Ingredients
  

  • 8-10 cups brown rice cooked and refrigerated until cold (see note below)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup matchsticks carrots cut in half
  • 1 red bell pepper chopped
  • 1 large sweet onion chopped
  • 1 cup broccoli florets
  • 1 cup sliced fresh mushrooms
  • 3 cloves garlic minced
  • 1 leek green top removed, washed thoroughly and diced
  • 3 large eggs beaten
  • 1/4 to 1/2 cup roasted sesame oil
  • 1-2 tsp. oyster sauce if desired (this is not a gluten free product)
  • 4 tbsp. gluten free low-sodium Tamari soy sauce
  • 1-2 tsp. hoisin sauce if desired
  • 1 tsp. Salt and pepper to taste
  • 1 green onion sliced, for garnish, if desired

Instructions
 

  • Heat sesame oil in a very large skillet or Dutch oven over medium-high heat.
  • Add corn, peas, carrots, bell pepper, onions, broccoli, mushrooms, leeks and garlic.
  • Stir-fry veggies until tender, about 5-10 minutes.
  • Push vegetables to the side of the skillet and add beaten eggs.
  • Scramble eggs then break into pieces while scrambling.
  • Stir in to remaining veggie mixture.
  • Add cooked rice, Tamari soy sauce, oyster sauce, if you’re using it and hoisin sauce.
  • Stir well to combine ingredients.
  • Season with salt and pepper, if desired.
  • Garnish with green onions to serve.

Notes

NOTE: You can add a can of sliced water chestnuts and bamboo shoots, drained, if desired.
 
NOTE: I recommend you have all your veggies and meat cut and the whole recipe ready to go once you begin heating your oil. It cooks very fast and you need to have everything ready.
 
NOTE: Oyster sauce uses soy sauce in the ingredients. Most soy sauces are NOT gluten free (except Tamari). If you desire to keep this recipe gluten free, then omit the oyster sauce and check to see if the Hoisin Sauce is gluten free.
 
NOTE: You can also use 10 cups of prepared rice for this amount of veggies. This yields about 12 servings.
 
NOTE: I make up large batches so I can have freezer meals. You can easily halve the recipe for a family of four.
 
NOTE: The time required to pre-cook or chill the rice is not included in this recipe.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 427kcalCarbohydrates: 81gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 35mgSodium: 368mgPotassium: 446mgFiber: 5gSugar: 3gVitamin A: 1826IUVitamin C: 22mgCalcium: 55mgIron: 2mg
Keyword carrots, peas, rice, side dish, vegetable
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