vegetable stir fried rice

(2 ratings)
Recipe by
Kathy W
New Carlisle, OH

The more veggies the better. But be aware this can magically multiply, sort of like veggie soup does. The prep work takes longer than the cooking time. I like to put each vegetable into it's own bowl, and set them in the order I want to add them to the wok.

(2 ratings)
method Stir-Fry

Ingredients For vegetable stir fried rice

  • 3 c
    day old, cooked rice
  • SUGGESTED VEGGIES - ADD AS MANY AS YOU LIKE AND WHAT YOU LIKE
  • 1/2 - 1 c
    each: frozen corn, and peas
  • 1/2 - 1 c
    each: thin sliced carrots, sugar snaps cut in bite sized pieces
  • 1/2 - 1 c
    each: onion slivers (not rings), small broccoli florets (and rounds cut from the stem)
  • 1/2 c
    each: thin sliced bok choy, napa cabbage, mushrooms
  • 2
    eggs, scrambled (i scramble them in a small skillet just before i start the stir fry. for me it is easier than trying to do them in the wok,)
  • 1 pkg
    fried rice seasoning (sunbird® is good)
  • 1 Tbsp
    tamari or soy sauce
  • vegetable oil

How To Make vegetable stir fried rice

  • 1
    In a wok, heat oil. When oil is hot, add onion and stir fry 2 minutes.
  • 2
    Add cooked rice and heat through.
  • 3
    Sprinkle seasoning mix over rice and mix well. Stir in tamari.
  • 4
    Make a well in the center of the rice and add the carrots, then broccoli, etc., stir fry for a minute or two after each addition. You want the veggies tender crisp, so start with the things that take longer to cook.
  • 5
    Then sir in frozen veggies and scrambled eggs. Heat through and serve.
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