Free Online Recipes
 |  

Sign Up login
 
 

Rice Fried Vegetables Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Rice Fried Vegetables

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil, divided
3 large eggs, beaten
3 green onions, chopped (1/4 cup)
3 Tbs. minced fresh ginger
4 cups chopped fresh broccoli
1/2 lb. chopped asparagus or green beans
1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
2 cloves garlic, minced (2 tsp.)
4 cups spinach
 
3 cups cooked brown rice
2 Tbs. low-sodium soy sauce
1 tsp. sriracha chile sauce
1 1/2 cups frozen peas, thawed
2/3 cup toasted sliced almonds

Instructions
Heat small skillet over medium heat 1 minute. Add 1 tsp. oil, and swirl to coat pan. Wait 30 seconds, then add eggs. Tilt pan in all directions to let eggs flow to edges, and cook 2 to 3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath. Flip omelet, and cook 30 seconds more, or until dry, but not browned. Transfer to plate, and cut into strips.
Heat large, deep skillet or wok over medium heat 1 minute. Add remaining oil and swirl to coat pan. Add green onions and ginger, and sauté 5 minutes or until onions are soft. Stir in broccoli, asparagus, carrot, and garlic, and stir-fry 8 to 10 minutes, or until vegetables are crisp-tender. Fold in kale with tongs. Cook 2 minutes, or until kale is bright green and slightly wilted. Stir in rice, soy sauce, egg strips, and sriracha chile sauce. Serve topped with peas and almonds.


Originally Submitted
4/9/2010





0 Out of 5 from 0 reviews

You can add this Rice Fried Vegetables recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.