Vegetarian Foodie Fridays: Rice Fried Vegetables

I’m on a Mollie Katzen kick this week. I saw her cookbook The Vegetable Dishes I Can’t Live Without at our library and was compelled to check it out. If Mollie Katzen can’t live without these recipes then who am I kidding? I’m obviously missing out on something.

No I didn’t get the recipe name wrong. She says “In this vegetable-fried rice reversal, the vegetables are dominant and the rice secondary. Hence the name.” I say “Pay attention to how you prepare the rice in this recipe. It has the same flavours as a fried rice but nothing has touched a frying pan. If you want a healthy fried rice-like dish, this is great. You can use it in the future just on its own”

This recipe is chock full of vegetables and it is a little bit time consuming, but the results are worth it. Make sure you chop the veggies before you start cooking as it will help you get things done more quickly. I never use a recipe when making a stir fry but this one was great.

From the cookbook:

NOTES:

• The leafy green can be kale, collard, spinach or chard – the freshest and best you can find.
• This is a great way to use up leftover rice. However, if you need to cook it fresh begin with 2 cups uncooked long-grain brown rice and make it well ahead of time. It will yield 3 cups of cooked rice. (Side Note: I used freshly cooked brown rice and it was fine.)

This recipe has been modified slightly from the cookbook.

Rice-Fried Vegetables

1 Tbsp + 1 tsp coconut oil or butter

2 large unpasteurized eggs, beaten

1 1/2 cups chopped onion

1 Tbsp ginger, minced

salt, to taste

4 cups chopped broccoli (I used 3)

1/2-3/4 lb asparagus or green beans (I used asparagus – only a few stalks, but I would’ve enjoyed the beans more)

1 medium carrot, chopped

1 1/2 -2 tsp garlic (I used 2 Tbsp by accident and it was very garlicky)

4 cups (packed) chopped leafy greens (I used kale – it was awesome)

1 1/2 cups peas (frozen and defrosted but not cooked)

2-3 cups long grain brown rice

1 Tbsp tamari (soy sauce)

2-3 scallions, minced (I suggest 1-2. I found 2 overpowering)

2/3 cup lightly toasted almonds, whole or sliced (optional) (I didn’t have any, but I would recommend them).

Directions:

• Place a small skillet over medium heat. After about a minute add 1 tsp of the oil or butter and swirl to coat the pan. Wait another 20 seconds or so and then pour in the beaten eggs. Tilt the pan in all directions to let the eggs flow to the edges, lifting the cooked edges of the eggs to allow for the uncooked eggs to flow underneath. (You are making an omelet!) Flip it over for a second, then transfer to a plate and cut into strips. Set aside.

• Place a large, deep skillet (I used my 12″ cast iron frying pan and everything just fit) over medium heat. After a minute, add the remaining oil and swirl to coat the pan. Add the onion and ginger and a couple dashes of salt, and saute for 5 minutes or until the onion becomes translucent. Stir in the broccoli, asparagus or green beans, carrot and garlic. Add another dash of salt, if desired, and stir-fry over medium heat for 8-10 minutes, or until the vegetables are tender-crisp (up to you).

• Stir in the chopped leafy greens, turning them into the other vegetables with tongs. Cook for just a couple of minutes, until the y turn bright green and wilt slightly.

• Defrost the peas by placing them in a strainer and running them under cool water. Drain thoroughly.

• Use a fork to fluff the rice. Sprinkle in the tamari, scallions, peas and omelet strips, and mix gently until well combined. You can either mix the rice in with the other vegetables or keep the two separate, topped with almonds, if desired.

Serves 4-6

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Foods at Momtrends, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Food Revolution Friday at Notes From The Cookie Jar, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays at A Moderate Life, Tuesday Twister at GNOWFGLINS, Real Food Wednesdays at Kelly The Kitchen Kop.

Welcome to Vegetarian Foodie Fridays! Where we’re not just Meatless on Mondays, but all week through! Hi! My name is Melodie and I’m a long time vegetarian who’s into real food, holistic nutrition, and healthy living but suffers from a sweet tooth! (I love homemade baked goods and ice cream). To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links.

Carnival Guidelines

• You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
• Your dish must be completely meat-free (no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
• Please link back to the carnival in your post.
• Please use your best carnival manners.
• Please try to visit others’ posts.
• Have fun!

Related posts:

1. Vegetarian Foodie Fridays: Vietnamese Rice Noodle Salad
2. Vegetarian Foodie Fridays: Cauliflower Marranca
3. Foodie Fridays: Vietnamese Rice Noodle Salad
4. Vegetarian Foodie Fridays: Cabbage and Beans Au Gratin
5. Vegetarian Foodie Fridays: Lotus Land Linguine

Tags: fried rice, Mollie Katzen, Vegetarian Foodie Fridays