Not Fried Rice
(298)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2 c. long grain white rice, cooked2 eggs, slightly beaten2 carrots, chopped1 celery stalk, chopped1 small onion, chopped1/2 c. frozen peas1/2 c. frozen corn2 tbs soya saucewater (as needed)
Directions
Over a wok heated to medium-high heat, cook the egg into an omelet. Remove the omelet and add the carrots, celery, and onion. Stir fry over high heat adding water as needed until the vegetables are tender-crisp. Cut the omelet into chunks and add to the wok along with the peas and corn. Add the rice and soya sauce. Mix to combine.

Makes 4 servings about 1 cup each.

Number of Servings: 4

Recipe submitted by SparkPeople user RYDIAEMERALD.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 199.0
  • Total Fat: 3.1 g
  • Cholesterol: 106.3 mg
  • Sodium: 535.5 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.9 g

Member Reviews
  • SWANSNOW
     A tip for brown rice: If you don't like it tough and chewy, you can stir-fry it before cooking it in water. The frying breaks the outer coat (it's a little like popcorn), so when it soaks up the water, the grains will be soft. - 2/5/08
  • CLAYOMAYO
     I make this all of the time but I do it in a different order. First I cook the veggies and chicken w. lite soy sauce, pressed garlic and ginger, add hot cooked brown rice and add a beaten egg, stir til the egg is cooked, then top with chopped scallions. - 2/5/08
  • MMSCLS04
     This was a great substitute for an old favorite I haven't allowed myself in a long time. I altered it a bit by using brown rice, egg whites, and Bragg's Liquid
    Aminos vs. soy sauce. This cut the nutrition facts down alot (cal 107, fat .6, chol 0, sodium 140, carb 23, fiber 3, sugar 3, protein 6.7) - 3/23/08
  • ELIZABETHINPA
     make rice before and refrigerate - it sticks less and is easier to handle. Fantastic! - 12/30/08

    Reply from RYDIAEMERALD (1/20/10)
    Yes! Leftover rice is ideal. :)

  • ONECALMMOM
     I would use Braggs Aminos to reduce the sodium and would change the rice to brown, whole grain. Cut up some scallions, add some broccoli & maybe asparagus, red & yellow peppers, eliminate the corn & peas (too many carbs) and use just egg whites or eggbeaters. Stir constantly to avoid sticking. - 2/6/08
  • BEACHFATCAT
     Great recipe but very high in sodium for those with high blood pressure issues - try using toasted sesame oil , just sprinkle it on and stir before serving and it adds a lot of flavor and a terrific chinese-food restaurant smell. You can use less soy and still have great flavor. - 8/13/09

    Reply from RYDIAEMERALD (1/20/10)
    Great tip! Yes, you're right about the high sodium content. If I could edit this recipe, I would suggest using "lite soy(a) sauce" for sure!

  • ESPERANCE
     I used brown rice and added a little vegetarian oyster sauce with the soy sauce. Was fantastic! Served it with hoisin glazed salmon. Yummy! - 2/12/08
  • FIDESVIVA
     My whole family - including the picky teens - loved this dish, and I was told this recipe is a keeper! I did, however, use a little sesame oil when cooking the eggs, and added a dash to the pan after all the ingredients were added, for the flavor. - 6/15/09
  • MARTHAR3
     Love it I did use brown rice, I cook it in a pan I have sprayed with butter spray and brown the rice then water & cook

    I used some pineapple to mine..with veggies I have always just pushed rice & veggies to side a plop egg in center stir around thanks for sharing a keeper for sure!!!! - 7/7/09
  • FATREE3
     I just tried this and it was great!! I used a Mexican stir-fry with broccoli, corn, red and yellow peppers and onion. I also used brown rice, rather than white, and it was yummmy!!! Thanks for sharing. - 2/3/09
  • MOLS_CM
     Loved this! I added shrimp to it and decided to quadruple the entire recipe! It has only been a day yet it literally is ALMOST gone :) - 7/4/09
  • CHILIPANTS
     loved it!!!! It was beautiful and tasted so fresh without all the oil. Definitely a recipe to be repeated. - 2/3/09
  • RACHELLEBEE
     I made this but added boneless chicken and used egg substitute instead.. was good!! Also, instead of water, i always use reduced sodium chicken broth! - 2/5/08
  • AMYNAAH
     i think it would be a great recipe. and if the eggs stick just drizzle oil on a half cut potato and rub it over the pan.then spread the egg and cook it.simple! - 2/5/08
  • CMALESSA
     We made our own adjustments to the recipe - removed the celery and added one small chicken breast (seasoned, grilled, and chopped into little pieces) and use frozen pea/carrot mix and added Teriyaki sauce. - 12/10/08
  • KFCOOKE
     Tasted just like the real thing but without the fat! Used brown rice, left out the peas and corn, and it was still amazing. - 4/1/08
  • TNLORI
     Yum! I made this with what I had on hand - instant rice, cooked & cooled off, onions, eggs, soy sauce, & I added a dash of ginger powder to the mix. I added a bit of water after adding the rice & soy sauce & let it boil until the rice was hot again & the water was almost gone. Made it very moist! - 1/19/09
  • COOKINGMOM
     I made this with jasmine rice made in a rice cooker. Was not sure what "soya" sauce was so I used lite soy sauce. I served this with the Glazed Salmon. My family loved it. A definite "keeper". Have leftovers and was thinking of adding leftover chicken breast, diced...... - 2/10/08

    Reply from RYDIAEMERALD (1/20/10)
    "Soya" sauce is soy sauce. I'm Canadian so some of my food items have different names.

  • KPLANTY2
     I doubled the recipe to make left overs to bring to work and used brown rice instead of white, and half the eggs (while doubling the recipe I forgot to double that part too!) I also sauteed up some skinless chicken breast in olive oil and soy sauce and added it to the mix. Delicious! - 2/5/08
  • LUNARDRAGON
     This was wonderful. I replaced the corn and peas with chopped broccoli and french cut green beans and the white rice with a brown rice. - 8/13/09
  • BONEWOMAN
     Exactly how I make my rice, except I've added a couple of mods over the years. Get "Promise" butter spread (5 cals/TBSP) & stir that & some garlic powder in w/ the rice/soy sauce, it gives it that restaurant style flavor. I also add chicken when I make this as a main dish. Play w/ the veggies too. - 8/5/09
  • CD3149332
     sounds good minus eggs, I'll tried with brown rice and added mushrooms. Thanks for this recipe - 4/22/09
  • LILACS37
     I just made this and it was absolutely delicious. I did add chicken and substituted the peas for oriental veggies. My family loved it. It was very filling and I have leftovers too. Thanks for sharing your recipe - 2/10/08
  • PSPMOM
     I used brown rice instead of white rice. My family who usually turn there noses up at brown rice gobbled the whole thing down. This went right into my favorites - 2/6/08
  • LLCURTS
     I make it without oil all the time - I use mixed frozen veg - a bit of ginger and garlic for more flavor. great - 7/13/09



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