Pan Asian Vegetarian Fried Rice

Rice 951 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Pan Asian Vegetarian Fried Rice
  • Serves: 6 People
  • Prepare Time: 10
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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It turns out to be a very tasty self-sufficient dish - a paradise for vegetarians. But if you also add diced tofu there (I'm not talking about large shrimps fried with thyme and chili), then - finally! It is important to clean the oil from the wok several times, replacing the overcooked with a new one. Do not add salt! In principle, the whole process takes no more than 7 minutes.

Ingredients

Directions

  1. Boil rice in the usual way.
  2. Heat the wok well with oil (so that the walls of the wok do not burn, the oil is initially poured from above so as to pour it over the entire wok from top to bottom).
  3. Fry 2 large onions quickly until transparent with spices (stir all the time).
  4. Pour frozen green peas and green beans with hot water, leave in a separate bowl - let them defrost.
  5. Add 2 large carrots to the onion, either grated for Korean carrots, or chopped into small strips. Fry everything quickly, stirring occasionally, add fish sauce. Put in a separate bowl.
  6. Wipe the wok with a paper towel, add oil again, heat again, and fry finely chopped garlic and grated ginger (3-4 cm of peeled root) for 20 seconds, add eggs mixed with soy sauce there and, stirring all the time, continue to fry until thickening.
  7. Put onion fried with carrots, thawed peas and beans, boiled rice in a wok to scrambled eggs. Gently mix everything with two spatulas, adding fish sauce to taste. Fry everything together for another 30 seconds.

Pan Asian Vegetarian Fried Rice



  • Serves: 6 People
  • Prepare Time: 10
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

It turns out to be a very tasty self-sufficient dish - a paradise for vegetarians. But if you also add diced tofu there (I'm not talking about large shrimps fried with thyme and chili), then - finally! It is important to clean the oil from the wok several times, replacing the overcooked with a new one. Do not add salt! In principle, the whole process takes no more than 7 minutes.

Ingredients

Directions

  1. Boil rice in the usual way.
  2. Heat the wok well with oil (so that the walls of the wok do not burn, the oil is initially poured from above so as to pour it over the entire wok from top to bottom).
  3. Fry 2 large onions quickly until transparent with spices (stir all the time).
  4. Pour frozen green peas and green beans with hot water, leave in a separate bowl - let them defrost.
  5. Add 2 large carrots to the onion, either grated for Korean carrots, or chopped into small strips. Fry everything quickly, stirring occasionally, add fish sauce. Put in a separate bowl.
  6. Wipe the wok with a paper towel, add oil again, heat again, and fry finely chopped garlic and grated ginger (3-4 cm of peeled root) for 20 seconds, add eggs mixed with soy sauce there and, stirring all the time, continue to fry until thickening.
  7. Put onion fried with carrots, thawed peas and beans, boiled rice in a wok to scrambled eggs. Gently mix everything with two spatulas, adding fish sauce to taste. Fry everything together for another 30 seconds.

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