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Rice and Pasta - Vegetable Fried Rice

  • 1/4 cup frozen egg product, thawed
  • 2 tablespoons dry white wine
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon water
  • 1/8 teaspoon pepper
  • Nonstick spray coating
  • 1 cup loose-pack frozen green beans, thawed and well drained
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup celery, bias-sliced
  • 1 small onion, halved and sliced
  • 1 (4 ounce) can bamboo shoots, drained
  • 2 cups cooked rice, chilled without salt or butter
  • 2 tablespoons unsalted dry roasted peanuts, coarsely chopped

In a small mixing bowl, stir together the thawed frozen egg product, white wine, soy sauce, water, and pepper. Set aside.
Spray a cold wok or large skillet with nonstick coating. Preheat over medium heat. If necessary, add a small amount of cooking oil during cooking. Add thawed green beans, mushrooms, celery, and onion. Stir-fry for four minutes or until vegetables are crisp and tender. Add bamboo shoots and stir-fry another minute.
Add chilled cooked rice to the skillet. While stirring rice mixture constantly, drizzle egg mixture over rice. Cook and stir for six to eight minutes until mixture is heated through. If desired, sprinkle with peanuts. Serve immediately.
Yield: 4 servings
Submitted By: Linda Witt
White County Farmers Co-op
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