Vegetarian Fried Rice – Mild

Vegetarian Fried Rice – Mild

Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Five Spice, Vegetarian
Year: 1995
Servings: 1 serving


  • oil (½ soybean)
  • 1 fork ginger
  • 1 fork garlic
  • 2 spoons preserved vegetables
  • leeks
  • pea pods
  • zucchini
  • red peppers
  • mushroom (few)
  • 3 baby corns (halved)
  • bean sprouts
  • bamboo shoots
  • 2 cups white rice (cold)
  • 1 Tablespoon sesame oil
  • cup egg
  • 2 teaspoons dark soy sauce
  • 3 Tablespoons veggie stock


  • Oil in wok. Add ginger, garlic, preserved veggies.
  • Add leeks, peapods, celery, zucchini, peppers, mushrooms, and corn. Stirfry briefly.
  • Add sprouts, bamboo, rice. Stirfry until heated through. When heated, push up to side of wok.
  • Add sesame oil and egg to bottom of wok. Before egg sets, salt and pepper "generously." Scramble egg and toss with rice.
  • Add soy and stock, toss well.
  • Serve in pasta bowl, garnish with cilantro, 3 thin wedges of lime, and scant 2 teaspoons roasted salt and pepper on side.

Leave a Reply

%d bloggers like this: