Vegetarian Fried Grain

 

Sprinkle of Glitter & Jamie Oliver | Veg Stir Fried Rice

Video taken from the channel: Jamie Oliver


 

veg fried rice recipe in 30 minutes | indo chinese fried rice | चायनीज फ्राइड राइस रेसिपी

Video taken from the channel: Hebbars Kitchen


 

How to make Fried Rice Vegetable Fried Rice Chinese Recipe

Video taken from the channel: TheWolfePit


 

Easy Vegetable Fried Rice Recipe

Video taken from the channel: Angela Kim


 

Vegetarian Fried Rice

Video taken from the channel: Wok with Tak


 

Veggie Fried Rice

Video taken from the channel: Laura in the Kitchen


 

How To Make Vegetable Fried Rice.

Video taken from the channel: caribbeanpot


Directions Step 1 In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.

Advertisement Step 2 Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper Step 3 Increase heat to medium-high and stir. Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes. Step 3 Crumble cold rice into the wok.

A quick and easy fried rice for vegans! Works great when you have a few things around the house that you need to use up. Only the rice, soy sauce, and sesame oil are mandatory. Ingredients. 1/4 cup finely chopped onion.

2 teaspoons canola oil. 2 teaspoons minced fresh gingerroot. 2 garlic cloves, minced. 3 tablespoons reduced-sodium teriyaki sauce. 2 tablespoons lime juice.

1 teaspoon brown sugar. 1/4 teaspoon salt. 2 teaspoons oil ½ cup carrot, diced 1 tablespoon garlic, minced ½ cup onion, diced ½ cup bell pepper, diced ½ cup broccoli floret ½ cup pea ⅓ cup corn 3 eggs, beaten 3 cups white rice.

Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes.

Spread the rice. Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2. 2 cupscooked brown rice (*see notes!) 1 cupgreens (optional), such as spinach, baby kale or tatsoi.

3green onions, chopped. 1 tablespoonreduced-sodium. Fried rice recipes typically call for Chinese-style medium-grain rice, though Thai-style versions use fragrant jasmine, and Japanese-style fried rice can even be. Add sesame oil to the same skillet, then add kale and cook, tossing, 3 minutes. Stir in garlic and cook 1 minute.

Add rice and cook, tossing occasionally, until.

List of related literature:

Vegetable stir-fry with brown rice (with “1 pound seitan” and “two tablespoons low-sodium tamari,” p. 208).

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

At Chinese restaurants, stick to vegetable or tofu dishes—you can also go with vegetable fried rice as long as the eggs are omitted.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

To make fried rice, you need rice, of course, some kind of onion, and whatever else you like—eggs, garlic, vegetables, bits of meat or seafood; all of these are good.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Add the carrot, spring onion, tofu, rice seasoning, and soy sauce into the rice.

“Judy Ann's Kitchen” by Judy Ann Santos-Agoncillo
from Judy Ann’s Kitchen
by Judy Ann Santos-Agoncillo
Anvil Food, Anvil Publishing, Incorporated imprint, 2017

Mix in 1 teaspoon shoyu, then combine in a bowl with 1.1 cups cooked brown rice (made from about 1/2 cup raw brown rice), 16 ounces firm tofu pressed and squeezed, 1/2 cup grated carrots, 1/2 teaspoon salt, and 1 teaspoon whole celery seeds.

“Tofu & Soymilk Production: A Craft and Technical Manual” by William Shurtleff, Akiko Aoyagi
from Tofu & Soymilk Production: A Craft and Technical Manual
by William Shurtleff, Akiko Aoyagi
Soyfoods Center, 2000

stir in the rice, coriander, paprika, turmeric, and salt and toast the rice and spices for about 1 minute, until fragrant.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

SOY-SESAME RICE In 2-quart saucepan, heat 1 cup regular long-grain rice, 1 cup chicken or vegetable broth, and?/4 cup water to boiling over high heat.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Add the tofu, curry powder, red pepper flakes, jalapeño pepper, salt, and pepper and stir to coat the vegetables with the oil and spices.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Add the sesame oil and soy sauce to the rice, and mix everything together.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
Callisto Media Incorporated, 2015

Prior to cooking the vegetables, heat the wok, add the oil and tofu, and stir-fry until lightly browned, about 2 minutes.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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60 comments

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  • Hey! I am a new YouTuber and would love it if you checked out my video on how to make a vegan quinoa salad. Thanks! 
    https://www.youtube.com/watch?v=ERwrcXF9GHU&t=17s

  • Yummy stuff there. I make mine in a different order. Eggs always first as you did. Next cook pork, chicken or beef pieces over med high heat with oil then remove. Add more oil and toss in raw veggies, (carrots/onion/mushrooms) then add frozen veggies straight from package. (broccoli I cut into small pieces first). Next add meat back in. Then add seasoning and soy sauce.Then finish by adding eggs and rice until just heated thru. Great way to use leftover rice and veggies hanging around too long in the fridge.

  • Thank You! I watched your recipe today & just cooked, finished eating, & enjoyed it! I used 2 tbsp of vegetable broth instead of chicken broth/bullion since I’m a Vegetarian. I used onion & red bell pepper, ginger & fresh frozen veggies (peas, corn, & carrots) straight out of the freezer, ran them through cold water a minute & it blended & cooked perfectly into the rice! ������

  • I have never watch u before but I was searching for a fried rice recipe and you pop up and I’m so glad. It was great. Usually I don’t cook this kind of food but was trying to mix things up while staying inside for the coronavirus. I hv now subscribed and I’m trying a lot of other recipes. Thanks again and stay in and stay safe.

  • Looks yummy! I don’t eat animal products so I’ll just omit the egg, maybe sprinkle some sesame seeds over. Yum, might do this tonight =)

  • Looks Great! Can you teach us how to make that Japanese Ginger Sauce that the Restaurant makes����? (I Do Not like Mustard Sauce)!!��

  • Yummy much!!! Do you have a recipe for dumplings. The kind you place on top of stews. I followed a recipe off of the Tube. But dang. It was such a disaster we could kill a village with it ��

  • Interesting history! I personally use ginger; brown rice good for diabetics due to low glycaemic index. I use day old rice rather than fresh rice for texture. https://youtu.be/0CatvxOPz24

  • That’s a lot of veggies in there, more like a ”rice salad” to me. We don’t usually put that much veggies into the dish but Jamie’s rendition still looks mighty delish!

  • Aha another delicious recipe. My family and I love rices dishes. We are certainly adding this to our weekly dinners. Thanks for sharing. Take care.

  • I tried this recipe couple of times..
    Also I used less soya and vinegar than mentioned. And once added 1 tbsp schezwan sauce at the end. It was amazing..
    Thank you for such a simple recipe..

  • I have a friend named Blanche. He’s my favourite vegetable. His rice is dry, and I toss him around. I add some sugar but he bring his own salt. He say “If you Chinese, you eat THIS too!” Very inappropriate.

  • Okay! Now I know how to cook the most delicious ASIAN FRIED RICE DISH in a most simple and easier way rather than doing Rebecca Brand’s recipe of this dish which takes too much of my time.

  • Hi Laura! This recipe looks amazing! I was wondering what brand of non stick pans you would recommend? We are replacing our cookware and I don’t know what to look for in non stick. Thank you!

  • Am I the only one that noticed she forgot to top the rice with the fresh green onions she chopped on the side when the rice was done? I get it, sometimes the tasting takes over lol. Love you Laura! ❤️

  • Dear Laura,
    I always enjoy �� your videos, and during this time of quarantine; I’m happy there are so many of them. They come in handy when answering food questions. I recently saw one with your take on a Disney Pineapple �� whip. I was just curious if you saw the Disney recipe, and tried it. Since it does call for Pineapple juice. Since you have tried the treat which came closer to what you tasted. Personally I think I would like yours better because it doesn’t up the acid content.

  • I just picked up a bag of vegetable fried rice from Trader Joe’s yesterday. I wish I knew then what I know now. It looks so easy to make and probably tastes much better too. Thanks for sharing

  • My favorite dish my mom makes this still I’m watching and gonna show her tasty and easy to make
    U rock laura ��������������������❤️❤️❤️

  • Day old rice is definitely much better for fried rice! However, if you forget to plan ahead you can still use « freshly cooked rice » just make sure to use less water when cooking so the rice has less moisture!

  • Well done. Only difference i make is using mushroom soy for color. Either way great With curry coat or mannish water! Respect Chef!

  • I’ve watched a lot of these clips, this was the first one I actually cooked… it was great…taste, texture, ease of preparation… thanks, Laura…

  • Hey Laura! Happy Wednesday to you! I love a good fried rice recipe as much as the next person, and this recipe of yours is very versatile. It can be served as is or be combined with meats such as chicken or pork. It turned out really nice! Thanks for sharing this my lovely friend! Have a great rest of your week and be well and stay safe.

  • Looks great Larry. My son walked in while watching this and said “why don’t you make this, you never make fried rice”. Looks like it’s vegetable fried rice for dinner one night this week.

  • Wow I really don’t care for the texture of the carrots in cooked dishes, but you just gave me a great idea to shred them, thank you. I never knew there was such a thing as mushroom extract, well you really do learn something new everyday. I love broccoli and I never thought of chopping it in stir fried rice, but I have only made it a handful of times.

  • If it was possible I would give you a million thumbs up!! ����������������������������������������������������
    This will be my lunch today..and I’m sure many other days I. The future, Thxs!��

  • PLEASE WATCH WHAT IS HAPPENING TO CHRISTIANS IN TORONTO, ONTARIO CANADA. PLEASE SHARE ALL OVER THE WORLD THANK YOU!! DAVID LYNN christsforgiveness.com

  • Great video…like you we often have day old rice and random veggie bits in our fridge. This video was a great reminder to make one of my favorite foods more often.:)

  • This looks amazing Angela.
    I actually made fried rice for dinner tonight. But I used chopped up leftover spare rib meat along with almost identical mixed veggies that you used. Your version is much healthier. I love fried rice. Well done.

  • Another winner, Angela. What can be better than eating a healthy version of fried rice that is packed with lots of flavor and all kinds of veggies?

  • Larry, you get two Thumps Up for the rice! The key is the day old rice. Perfect Dish! And to your viewers, your eggs will be like rubber or hard if you add them in to early! You make your fried rice just like me! Now I need some egg rolls! Thanks for sharing!

  • There’s such thing as white pepper?! Seriously, what have I missed? I’d eat that, but I’d exclude the peas, because I don’t like peas.

  • Great job first time watching I will definitely make this the only thing no sugar for me you make me hungry keep up the good work

  • I was really looking forward to how to make fresh cooked rice work with this recipe, went to your blog, found it leads to a page of recipes where i had to find the this recipe, discovered that this recipe wasnt even on that page you linked, so i have no idea how to do what you said. Man withholding that info to force ppl on to your site where you dont even have the info easily available blows.

  • Dear Laura, I’ll try not to overcook my rice but no promises. Don’t come to my kitchen if I do… �������� Thank you for the recipe!

  • Yes yes yes!!!!! I had broccoli, carrots, cauliflower, onions, scallions, garlic and mushrooms (all fresh) plus sesame oil and soy sauce already in my fridge and pantry. What luck!!!!
    I remember in the days of yore (I’m 62 now) there were eggs also (didn’t like it then, don’t like it now) so I left it out.
    The family still gobbled it up. They’ll have eggs for breakfast.
    I’m doing this recipe again this week to finish up the veggies, but I’m adding the snow peas and bean sprouts. This was truly delicious thank you for sharing. And forgive me for the “War and Peace” length.

  • Oh goodness, Angie… Have been craving this for weeks but managed to resist temptation until now will definitely be giving this a go this week (although maybe with some quinoa instead of rice to feel a little better about myself 😉 ) Hope you’re doing well! Sending much love your way.

  • Searched for veggie fried rice and clicked on your vid. Awesome instructions, esp for those of us who struggle in the kitchen. I just cooked this today for my FridayFixin’s over in TheBlessedPlace and about to upload. I was sure to shout you out. THANK YOU from those of us who struggle in the kitchen:) Blessings!

  • Wow, that sure was quick and easy.
    Not only would be be a great side dish, it could be the main entrée when eating light.
    Thanks for the great post Squish.

  • I love this, but an egg is a must in my home. I also tend to add ham, or leftover chicken if I have some lying around. I also make jerk chicken a lot, and you can make a leftover jerk fried rice the same way only use jerk sauce instead of your soy/fish sauce. This is the ultimate bachelor/student food. Great video!

  • Wolfie, that looks incredibly great!:-0 I mean, it just CAN’T get any better, tastier and healthier than that, can it? 😉
    Thanks so much my friend, and thumbs up as always, your fellow Virginian, Norfolk Joe:-)

  • My Dad always made his fried rice in a rectangular electric skillet. If someone is wishing to explore cooking with a Wok, I often see them at yard sales quite cheap. Great looking Fried Rice, but you forget the meat!

  • I love it awesome thank you for sharing
    I used shredded carrots scallions red & white onion & some teriyaki yummy ��
    Thank you ��������

  • I like the way you just blanch the veggies….I wanted to remind the day old rice thing but you are on it. Its a MUST! took me FOREVER to figure that one out and always had gooey rice lol! Now the mushrooms Im stumped on.? You like the raw mushroom because it takes a while to cook those suckers? Thank YOU!

  • Louise is so uncomfortable in her own skin, using her arms to cover her! Hate the way she tries to act awkward and funny, it’s the complete opposite and embarrasing

  • Looks like u threw it together…doesn’t look appealing at all…u shud’ve chopped your broc and other veggies so it wud look appetising for the video

  • Soooooo yummy and I will make it tomorrow. May I ask you what is the name brand of pots and pans you use? I’m looking for a good set.

  • Larry, I’ve read that on most stoves, regular skillets work better for Chinese food than woks. The article said that most Chinese restaurants have special a heat source that take advantage of the curved wok, and most American kitchens do not. So I like your advice a lot! Also, thanks for the tip on scrambling the eggs separately to avoid the gloppy mess! Great recipe!

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  • For 1 cup rice, 2 TABLESPOON Soya sauce is too much I believe. Made this recipe today, but soya taste is too much. For 1 cup rice, 1 or 2 teaspoon is maximum we should use I guess.

  • just made this recipe yesterday. totally overcooked the rice (silly me) BUT IT WAS GOOD!! thanks a bunch for the recipe and keep up the great work.

  • OMG!! I stumbled across this video of your Vegetable Fried Rice…. I tried it… Amazing and very simple to make!! I’ve made it a few times now. Thank you so much for sharing this!!!

  • You need a bigger wok…… The secret behind great fried rice is free steering of the rice and the ingredients, because it nearly turn out to be a steamed rice.
    If you don’t believe me try making in a bigger wok.
    Nice try though

  • I tried doing that spin with a cast iron Le Creuset pan once and almost dropped the thing on the tiled floor potentially shattering the enamel and breaking the tiles. Although, your pan seems very lightweight and efficient, I wonder what make it could be…

  • Tried madam, came out very nice. Small suggestion It’s better to add soya sauce while eating according to your taste. That way even the colour and texture can be maintained.

  • This looks really bad. I am usually positive, but many of the Korean channels have better options, or just regular Chinese fried rice (no sesame oil).  I usually love Jaime Oliver stuff, but this one fell flat (probably the first).

  • Как же я оада вашим рецептам, вашим подходам к готовки) Год назад вы меня вдохновили и я начала готовить вкусную и полезную пищу! Спасибо вам)

  • Love veggie fried rice. I make it quite a lot around here. I have this large frypan that I got at a yard sale years ago that is a combo wok/teflon non stick with very high sides and a flat bottom and it fries the best rice with minimal oil and I use it on my gas stove for years and it has never warped. I like putting snippets of raw spring onion and raw bean sprouts on top when plating. Yeah I fry the scrambled egg separately to, in a smaller fry pan.

  • I feel like Louise is one of those weird funny people you don’t see much often and Jaimie is that funny person who just finds things a bit odd but agrees with it anyways  and personally I love it

  • “Just add bacon.” LOL! That’s a seriously fine looking flied lice, sir! The point being, yes, it’s really this easy.

    Hahahahahaaaaa! Macaroni and cheese is his favorite vegetable? I sympathize with his arteries…:-)

  • Yeeey Louise, finally! This looks delicious! I need to try it asap.
    Btw, uhm, auntie Judith is not the only who comes on Food Tube to “gawp” at you 😉

    There. I said it. I love you. My mum loves you. My sister loves you. I’m pretty sure my dad loves you too! You teach us stuff like peeling a ginger and squeezing limes. And your hair looks nice.
    Ok, bye.x