Rice Fried Vegetables

Meatless Monday

Rice Fried Vegetables

Hey guys! Meatless Mondays are back! FINALLY! I can share these yummy and healthy food recipes with you that I’ve gotten off my recipe books, online and from other people even some recipes I made myself. But today I’m sharing with you this delicious recipe from Vegetariantimes.com its a vegetable rice reversal, The vegetables are the dominant ingredients and the rice is just secondary.


Calories: 292
Protein: 13g
Total Fat: 10g
Saturated Fat: 2g
Carbs: 41g
Cholesterol 159mg
Sodium: 400mg
Fiber: 8g
Sugar: 4g


  •  1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil divided
  • 3 Large eggs, beaten
  • 3 large onions, chopped (1/4 cup)
  • 3 Tbs. minced fresh ginger
  • 4 cups chopped fresh broccoli
  • 1/2lb. chopped asparagus or green beans
  • 1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 4 cups chopped kale, collards spinach or Swiss chard
  • 3 cups cooked brown rice
  • 2Tbs. low sodium soy sauce
  • 1 tsp. sriracha chile sauce
  • 1 1/2 cups frozen peas, thawed
  • 2/3 cup toasted sliced almonds


  1. Heat small skillet over medium heat for 1 minute.
  2. Add 1 tsp. oil and swirl to coat pan. Wait 30 seconds, then add eggs
  3. Tilt pan in all directions to let the eggs flow to the edges and cook 2-3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath.
  4. Flip omelet, and cook 30 seconds more, or until dry, but not browned.
  5. Transfer to plate.
  1. Heat large deep skillet or wok over medium heat 1 minute.
  2. Add remaining oil and swirl to coat Pan.
  3. Add green onions and ginger and Saute for 5 minutes or until onions are soft
  4. Stir in broccoli, asparagus, carrot and garlic and stir fry 8-10 minutes, or until vegetables are crisp-tender.
  5. Fold in Kale with tongs. Cook 2 minutes or until kale is bright green and slightly wilted.
  6. Stir in rice, soy sauce, egg strips and sriracha chile sauce.
  7. Serve topped with peas and almonds

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