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Vegetarian Fried Rice

creative.chef's picture
  Dried mushrooms 4
  Cooked long grain rice 4 Cup (64 tbs)
  Eggs 3
  Salt 3⁄4 Teaspoon (Divided)
  Vegetable oil 2 1⁄2 Tablespoon (Divided)
  Minced ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Green onions 3 , thinly sliced
  Bean curd 4 Ounce, deep fried and cut into 1/4 inch cubes
  Soy sauce 1 Tablespoon
  Sugar 1⁄4 Teaspoon
  Bean sprouts 1 Cup (16 tbs), chopped
  Thawed frozen peas 1⁄2 Cup (8 tbs)

Place mushrooms in small bowl and cover with hot water.
Let stand 30 minutes.
Drain, reserving liquid.
Squeeze out excess water.
Cut off and discard stems; dice caps.
Rub rice with wet hands so all the grains are separated.
Beat eggs with 1/4 teaspoon of the salt in medium bowl.
Heat 1/2 tablespoon oil in wok or large skillet over medium heat.
Add eggs; cook and stir until soft curds form.
Remove from heat and cut eggs into small pieces using a spoon.
Remove and set aside.
Heat remaining 2 tablespoons oil in wok over high heat.
Add ginger, garlic and onions; stir-fry 10 seconds.
Add mushrooms, 1/4 cup of the reserved mushroom soaking liquid, the bean curd, soy sauce and sugar.
Cook until most of the liquid evaporates, about 4 minutes.
Add bean sprouts and peas; cook 30 seconds.
Add rice and remaining 1/2 tea spoon salt.
Stir and toss until heated through.
Add a few drops mushroom soaking liquid if rice appears dry.
Fold in eggs before serving.

Recipe Summary

Main Dish
Rice, Tofu

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1585 Calories from Fat 606

% Daily Value*

Total Fat 68 g104.6%

Saturated Fat 12.3 g61.4%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 2577.9 mg107.4%

Total Carbohydrates 189 g62.9%

Dietary Fiber 20.2 g80.7%

Sugars 14.1 g

Protein 60 g119.9%

Vitamin A 55.9% Vitamin C 102.4%

Calcium 36.1% Iron 69.2%

*Based on a 2000 Calorie diet


Vegetarian Fried Rice Recipe