Stir Fried Rice with Vegetables by Ellen Britt
Its all About Rice!
At Ellen Cooks I am always trying to come up with new recipes. It is fun to experiment and discover what works and what doesn't. Rice is an all-time passion of mine. There are so many to choose from and each type has its own wonderful taste and texture. My preference is white rice, but I never let my preference limit my choice as I find my taste buds change quite regularly. I am after all a teenager!! For now, however White Rice Rocks!!! Below is my own recipe that I choose to do for Easter dinner as a side dish. You can however eat this stir-fry as the main plate. I had tons left over so it made many a meal on its own.
Recipe:
Servings: 6
Total Time: 25 minutes excluding rice. The time it takes to cook rice will depend on your rice cooker. If you do it on the stove the rice will take 20 minutes.
2 cups white rice (cook as per directions on the bag)
1 tbsp of olive oil
2 zucchinis chopped
1.5 cups of chopped carrots
4 eggs whisked at room temperature (room temp eggs blend more easily than cold eggs)
2 tbsp soy sauce (Kikkoman Soy Sauce)
Rice:
Cook white rice as per cooking directions on the bag. I used Delta Premium Natural Long Grain Rice. As I have a rice cooker the directions will be different and very specific to my rice machine. We use a Zojirushi rice cooker, and it is fantastic!! All you do is add the well rinsed rice, choose your cooking time from the menu and walk away. The rice takes longer than if you do it on the stove (about 40 minutes) but it comes out perfectly every time.
Stir Fry:
Once the rice is cooked add a small amount of olive oil to the frying pan and heat it over medium heat. Next add your cooked rice and give it a quick stir. Add the whisked eggs to the rice and mix thoroughly.
Cook your carrots in a separate pot until tender. These are to be added to your rice. I like to cook the carrots in advance as they take a bit longer to cook than the zucchini.
Once your eggs are blended add the cooked carrots and the raw zucchini. Cook until the zucchini is done. They only take a few minutes to cook.
For the final touch I like to add a bit of soy sauce to the mixture.
Your stir-fried rice is now ready for plating.
Meal Preparation Photos
Chopped Carrots
Chopped Zucchini
Chopped Zucchini
I like to chop my carrots into the shape of coins.
Chopped Zucchini
Chopped Zucchini
Chopped Zucchini
Keep your vegetables small when added to the rice.
Cooked Rice
Chopped Zucchini
Whisked Egg Added to Rice
Add your cooked rice to the frying pan.
Whisked Egg Added to Rice
Stir the Eggs into the Rice
Whisked Egg Added to Rice
Photo of me adding the eggs to the rice. The advantage of using room temperature eggs is that the whites and the yolks blend beautifully.
Stir the Eggs into the Rice
Stir the Eggs into the Rice
Stir the Eggs into the Rice
Mix well so the eggs are thoroughly blended.
Add Chopped Zucchini
Stir the Eggs into the Rice
Stir the Eggs into the Rice
I add the raw zucchini as it cooks very quickly and I don't want it to be over cooked.
Add Chopped Carrots
Add Chopped Carrots
Add Chopped Carrots
Mix the carrots and zucchini into he rice mixture .
The Final Plating
Add Chopped Carrots
Add Chopped Carrots
What could be better or easier.
Your Stir Fried Rice is a Perfect Meal Compliment
The Final Plating
Totally Delicious
Hot Out of the Frying Pan
Hot Out of the Frying Pan
Definitely a all time favorite
Hot Out of the Frying Pan
Hot Out of the Frying Pan
Hot Out of the Frying Pan
Don't forget to add soy sauce!
Nutritional Facts
Ellen's Stir Fried Rice
The nutritional facts are based on 6 side servings as an accompaniment to other dinner items.
Disclaimer: I am not a certified nutritionist and the numbers provided on the nutrition facts sheet are estimates. Even within natural produce there will be some expected variance depending on ripeness and size. Processed ingredients will also vary depending on manufacture. These numbers will however give some guidance when making healthy food choices. They will also help to determine if salt should be reduced based on your personal dietary needs.
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By Ellen Britt