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Vegetarian Fried Rice Recipe
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Bottled hot pepper sauce||1 Dash|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Cucumber||1 Medium, seeded and chopped to make 1 cup|
|Onion||1 Small, chopped|
|Green pepper||1 Small, coarsely chopped to make 1/2 cup|
|Cold cooked rice||3 Cup (48 tbs) (Or Chilled)|
|Tomatoes||2 Medium, chopped|
|Peanuts||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 1761 Calories from Fat 702
% Daily Value*
Total Fat 81 g124.8%
Saturated Fat 22.9 g114.5%
Trans Fat 0 g
Cholesterol 483.7 mg
Sodium 1485.5 mg61.9%
Total Carbohydrates 200 g66.5%
Dietary Fiber 15.1 g60.3%
Sugars 22.5 g
Protein 62 g124.9%
Vitamin A 75.7% Vitamin C 177.5%
Calcium 63.7% Iron 83.2%
*Based on a 2000 Calorie diet
Preheat a wok or large skillet over medium heat; add 1 tablespoon oil.
Add eggs; lift and tilt the wok or skillet to form a thin layer of egg.
Cook eggs, without stirring, for 2 to 3 minutes or till just set.
Remove wok from heat.
Use a spatula to cut the eggs into bite-size strips.
Remove egg strips from the wok.
Return the wok to heat.
Add 1 tablespoon oil to the hot wok or skillet.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil over high heat for 15 seconds.
Add cucumber and onion; stir-fry for 1 1/2 minutes.
Add green pepper; stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender.
Stir sauce and chilled rice into vegetables.
Cook and stir for 1 minute.
Gently stir in egg strips and tomatoes.
Cover and cook for 1 minute.
Stir in peanuts.
Transfer rice mixture to a serving bowl; sprinkle with cheddar cheese.