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Veggie Fried Rice

Veggie Fried Rice

Veggie Fried Rice

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Recipe Ingredients

2 cup
water
1 cup
extra long grain brown rice*
3 Tbsp.
reduced sodium (lite) soy sauce
1 Tbsp.
dry sherry, optional**
1/4 tsp.
Thai-style chili sauce***
1 Tbsp.
sesame oil
1 cup
matchstick cut carrots
1/2 cup
finely chopped fresh mushrooms
1/3 cup
finely chopped water chestnuts
1/4 cup
finely chopped red bell pepper
1/4 cup
finely chopped green onion
3/4 cup
frozen peas, thawed
1 cup (8 oz.)
Bob Evans® egg whites egg whites

Instructions

1
Bring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.
2
Meanwhile, in small bowl stir together soy sauce, sherry and chili sauce; set aside.
3
Heat oil in 12-inch nonstick skillet over medium-high heat. Add carrots, mushrooms, water chestnuts, red bell pepper and onion. Cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender.
4
Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes.
5
Reduce heat to low. Stir in soy sauce mixture. With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg.
6
Pour Bob Evans egg whites into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg.

Veggie Fried Rice

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