Not Just Tofu

Quick and Easy Fry Rice

In Uncategorized on July 30, 2010 at 5:13 pm

Who doesn’t love Chinese food?  Between the chicken and broccoli or egg rolls, what is there not to like?  As a vegetarian, Chinese influenced recipes will be your go to when you are short on time and loaded with leftovers.  To equip your pantry for these quick meals, you just need to add these shelf stable staples.  Soy sauce, teriyaki sauce, fish sauce, toasted sesame oil, rice noodles and instant rice (brown and rice), frozen peas or soy beans.  The sesame oil and the ginger really give the rice an authentic kick.

My husband rarely eats plain white rice so fry rice is my go to side dish.  It’s quick and easy and it takes 10 minutes to put together.  The great thing about fry rice is that you can add what you like.  Instead of sweet peas, you can add soy beans.  If you are not a vegan, you can add scramble eggs instead of tofu for an extra protein boost.   If you are not an onion lover, swap them with scallions that are milder in flavor and won’t make you cry.  Below is the rice I created with whatever I had in my fridge.

Fried Rice

  • 2 cups of instant rice
  • 3 whole stalks of scallion chopped
  • ¼ cup of shredded carrots chopped
  • 2 small cloves of minced garlic
  • 1 tablespoon for freshly grated ginger or ½ a tablespoon ginger powder
  • ½ cup of frozen sweet peas (I love sweet peas)
  • 1 tablespoon of toasted sesame oil
  • 2 tablespoons of canola oil
  • ¼ cup of low sodium soy sauce



  1. Deep Frying Pan or Wok
  2. Silicone Spatula
  3. Knife
  4. Cutting Board
  5. Hand Grater



  • 30 seconds – warm oils in frying pan or wok
  • 30 seconds – cook garlic, scallion and ginger until fragrant
  • 1 minute – cook frozen peas and carrots
  • 1 minute – cook rice
  • 30 – add soy sauce and black pepper
  • Cook for 4 minutes on high heat stirring often.

Total of  7.5 minutes

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