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    You are in: Home / Recipes / Rice Fried Vegetables--Vegetarian Times Recipe
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    Rice Fried Vegetables--Vegetarian Times

    Rice Fried Vegetables--Vegetarian Times. Photo by Katzen

    1/2 Photos of Rice Fried Vegetables--Vegetarian Times

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    smellyvegetarian's Note:

    This is adapted from an email I got from Vegetarian Times. We all really enjoyed it, even my very carnivorous DH! It is very forgiving--just use whatever veggies you have on hand!

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    Units: US | Metric


    1. 1
      Heat a small greased skillet over medium heat 1 minute. 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.
    2. 2
      Heat large, deep skillet or wok over medium heat 1 minute. Add oil and swirl to coat pan. Add green onions, mushrooms, and ginger, and sauté 5 minutes or until onions are soft.
    3. 3
      Stir in broccoli, green beans, carrot, and garlic, and stir-fry 8 to 10 minutes, or until vegetables are crisp-tender (I covered for the last 3 minutes to steam them a bit).
    4. 4
      Fold in spinach. Cook 2 minutes, or until kale is bright green and slightly wilted.
    5. 5
      Stir in rice, soy sauce, egg strips, sriracha, peas and almonds.

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    Ratings & Reviews:

    • on December 02, 2013


      Mmmm...lots of good stuff in this recipe and it tasted like total comfort food for us. I used thinly sliced cabbage instead of spinach and sesame seeds instead of almonds. I also added extra green onion and tiny bit more sesame oil. Thanks for posting the recipe.

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    • on November 21, 2010


      Oh, this is super awesome yumm-o! We really loved this recipe!!! I did make a few modifications, partly due to availability of ingredients, partly due to preference, which I'll list here. Instead of stirfrying the ginger and garlic with the veg, I added it to the stirfry sauce (which totally kicked butt!!), which I doubled, because I like it saucy! Truth be told, though, it would have been fine as is. I chose to add the ginger and garlic to the sauce because I felt they would burn/overcook or just loose their intensity if fried with the veg. And I suppose also because I'm a creature of habit, and that's how I tend to make most stirfry sauces. For the mushrooms, the recipe didn't stipulate which kind, so I used half button, and half cremini. Instead of green beans, I used yellow, and supplimented them with snow peas, and also added some red pepper for colour. Lastly, instead of peas, I used edname beans (what I had on hand). Oh - and I'd picked up tofu for this recipe earlier in the week, completely forgetting that it called for egg as the protein! So, I used tofu - but will use egg next time. And not only will there be a next time, but I'm passing this gem on to my sister, who was mentioning to me today that she is in a bit of a cooking rut - and this recipe, with the change in protein (by this I mean the egg, their not new to tofu), and the succulent and yet simple sauce, definately fits the bill. Such a versitisle recipe, too, Smelly - I just LOVE it! Thank you for posting it! Made for my chosen chef, smellyvegetarian (whose recipes are always wonderful!) for Veggie Swap 28, November 2010.

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    Nutritional Facts for Rice Fried Vegetables--Vegetarian Times

    Serving Size: 1 (465 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.9
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 2.3 g
    Cholesterol 158.6 mg
    Sodium 419.7 mg
    Total Carbohydrate 56.8 g
    Dietary Fiber 11.4 g
    Sugars 6.3 g
    Protein 17.4 g

    The following items or measurements are not included:

    Braggs liquid aminos

    sriracha sauce

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