Rice Fried Vegetables--Vegetarian Times

Name: Rice Fried Vegetables--Vegetarian Times
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon sesame oil (or peanut oil); 3 large eggs, beaten; 3 green onions, chopped (1/4 cup); 3 tablespoons fresh ginger, minced; 2 cups fresh broccoli; 2 cups mushrooms, sliced; 1/2 lb green beans (or asparagus); 1 medium carrot, cut in thin slices on the diagonal (1/2 cup); 2 garlic cloves, minced (2 tsp.); 4 cups spinach (or other green veggie); 3 cups cooked brown rice; 2 tablespoons Braggs liquid aminos; 1 tablespoon soy sauce; 1 teaspoon sriracha sauce; 1 cup frozen peas, thawed; 1/3 cup sliced almonds, toasted

Submitted by jessi_mcg

"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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photo by Katzen

Ready In:: 20mins
Ingredients:: 16
Serves:: 4

ingredients

1 tablespoon sesame oil (or peanut oil)
3 large eggs, beaten
3 green onions, chopped (1/4 cup)
3 tablespoons fresh ginger, minced
2 cups fresh broccoli
2 cups mushrooms, sliced
¹⁄₂ lb green beans (or asparagus)
1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
2 garlic cloves, minced (2 tsp.)
4 cups spinach (or other green veggie)
3 cups cooked brown rice
2 tablespoons Braggs liquid aminos
1 tablespoon soy sauce
1 teaspoon sriracha sauce
1 cup frozen peas, thawed
¹⁄₃ cup sliced almonds, toasted

directions

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.
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.
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).
Fold in spinach. Cook 2 minutes, or until kale is bright green and slightly wilted.
Stir in rice, soy sauce, egg strips, sriracha, peas and almonds.

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Reviews

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.

Lucky in Bayview
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.

Katzen

Tweaks

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.

Lucky in Bayview
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.

Katzen

RECIPE SUBMITTED BY

jessi_mcg

I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">

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