Stir Fry Veggies With Rice Recipes

STIR FRIED SESAME VEGETABLES WITH RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
• Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

RICE STIR-FRY

Steps:

• In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

BROWN RICE VEGGIE STIR-FRY

Steps:

• In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.

STIR FRY VEGGIES WITH RICE

Steps:

• Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes.
• In a large skillet heat oil until hot but not smoking over medium heat.
• Add carrots and stir fry for 1 minute.
• Add broccoli and squash stir fry for 2 minutes.
• Sprinkle with garlic powder and ginger.
• Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender.
• Mix together water and cornstarch. Add to veggie mixture; stir until thickened.
• Serve over rice.

VEGGIE STIR FRY WITH RICE RECIPE | SIP BITE GO

Steps:

• Heat a medium or large wok or frying pan on the stove to medium high heat. Add the olive oil, diced carrots, onions, peppers and any other vegetables to the pan or wok. Stir every couple of minutes, for about 10 minutes, until the vegetables are soft and beginning to brown.
• Add rice, water, and soy sauce to the stir fry vegetables. Turn the heat on the stove down to medium. Cook, stirring occasionally so the veggies don't burn, until rice has completely evaporated from the pan, about 2-3 minutes.
• Transfer to a plate and garnish with avocado, sesame seeds, parsley or cilantro and sriracha sauce as desired. Enjoy!

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.