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Vegetable Fried Rice

Ingredients
  Peanut oil 4 Teaspoon
  Onions 1 Cup (16 tbs), chopped
  Ginger root 1 Tablespoon, minced, pared
  Garlic 1 Clove (5 gm), minced
  Chinese cabbage 2 Cup (32 tbs), coarsely chopped
  Carrot 1⁄2 Cup (8 tbs), julienne cut
  Red bell pepper 1⁄2 Cup (8 tbs), julienne cut
  Cooked long grain rice 1 1⁄2 Cup (24 tbs)
  Instant vegetable broth and seasoning mix 5 Ounce, dissolved in 1/3 cup of hot water (1 Package)
  Reduced sodium soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Firm tofu 1⁄4 Pound, cubed
  Frozen peas 1⁄2 Cup (8 tbs)
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Scallion 2 Tablespoon, sliced (Green Onion)
Directions

MAKING
1.Take a 10 inch nonstick skillet or wok and heat oil in it.
2. Add in onions, garlic, gingerroots, onions, and stir cook over high heat until the onions become translucent. This takes about 1 minute.
3.Now add in carrot, cabbage, bell pepper and stir cook for about 5 minutes until cabbage softens.
4. Add in the rice, soya sauce, broth mix, sherry and mix to combine well.
5. Bring the rice mixture to boil.
6. Now add in the tofu and peas. Cook for about 2 minutes.
7. Pour the egg substitute over the rice mixture and stir well.
8. Cook until egg substitute gets cooked.

SERVING
9. serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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