SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 313.1
  • Total Fat: 10.7 g
  • Cholesterol: 84.7 mg
  • Sodium: 550.6 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 9.6 g

View full nutritional breakdown of Vegi Fried Rice calories by ingredient
Report Inappropriate Recipe

Vegi Fried Rice

Submitted by: JESSICANJONES

Introduction

Better than take out Fried Rice! Better than take out Fried Rice!
Number of Servings: 8

Ingredients



    Peas, frozen, 2 cup
    Bean sprouts, 1 cup
    Carrots, raw, .5 cup, thinly chopped
    Onions, raw, .5 cup, chopped
    Green Pepper, 1 cup chopped
    Sweet Red Pepper, fresh, 1 cup chopped
    3 Eggs
    Celery, 1 cup, chopped
    Canola Oil, 4 tbsp
    Brown Rice, 6 cups
    Soy Sauce, 4 tbsp
    Dash of Salt

Tips

My husband usually adds a little bit of sweet n sour sauce (45 cal) and says it tastes just like our favorite local take out!
Sometimes, this tastes even better as leftovers!


Directions

1. In a large skillet add 1 tbsp canola oil, peas, carrots, onions, green peppers, red peppers, and celery. Add sprouts after 5 mins of vegetables cooking.
2. While vegetables are cooking, start your rice. I use instant brown rice. See the directions on the side of the container for cooking instructions. You will need 6 cups of cooked rice.
3. In a non-stick pan scramble 3 eggs. After fully cooked, set aside.
4. Once vegetables are tender, remove from heat and set aside.
5. Use the large skillet, that the vegetables were cooking in, add the remaining canola oil. Heat the oil before adding in the cooked rice. After adding the rice make sure to try to get the oil completely soaked up by the rice. Add 2 tbsp of soy sauce. Toss the rice and mix very well.
6. Add vegetables, eggs, and the remaining soy sauce. Salt to taste.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JESSICANJONES.






Great Stories from around the Web


Rate This Recipe