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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.9
  • Total Fat: 8.3 g
  • Cholesterol: 70.8 mg
  • Sodium: 270.8 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 6.5 g
  • Protein: 9.2 g

View full nutritional breakdown of Rice Fried Vegetables calories by ingredient
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Rice Fried Vegetables

Submitted by: HELGMELIA

Introduction

In this vegetable fried rice reversal, the vegetables are dominant and the rice is secondary. Feel free to substitute, add, or augment the vegetables -- just don't subtract. This recipe was originally from Vegetarian Times, but I tinkered with it to make it lighter. You can find the original on their website. In this vegetable fried rice reversal, the vegetables are dominant and the rice is secondary. Feel free to substitute, add, or augment the vegetables -- just don't subtract. This recipe was originally from Vegetarian Times, but I tinkered with it to make it lighter. You can find the original on their website.
Number of Servings: 6

Ingredients

    1 Tbs extra virgin olive oil

    2 large eggs, beaten

    3 green onions, chopped (1/4 cup)

    3 tsp ground ginger (more if desired)

    4 cups chopped fresh broccoli

    1/2 lb chopped asparagus or green beans

    1 medium carrot, cut in thin slices on the diagonal

    3 cloves garlic, minced

    4 cups chopped kale, collards, spinach, or Swiss chard

    2 cups cooked brown rice

    2 Tbs low-sodium soy sauce

    2 tsp chili powder (or substitute something spicy)

    1 cup fresh snow peas

    1 oz almonds (24 kernels), sliced

Directions

1. Heat small skillet over medium heat, 1 minute. Add 1 tsp oil and swirl to coat pan. Wait 30 seconds, then add eggs. Tilt pan in all directions to let the eggs flow to edges and cook 2 to 3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath. Flip omelet and cook for 30 seconds more, or until dry but not browned. Transfer to plate and cut into strips.


2. Heat large, deep skillet or wok over medium heat, 1 minute. Add remaining oil and swirl to coat pan. Add green onions and ginger and saute 5 minutes or until onions are soft. Stir in broccoli, asparagus, carrot, snow peas, and garlic and stir fry 8 to 10 minutes, or until vegetables are crisp-tender. Fold in kale (or other greens) with tongs. Cook 2 minutes or until kale is bright green and slightly wilted. Stir in rice, soy sauce, egg strips, and chili. Serve topped with toasted almonds.


Makes 6 side-dish servings, or 4 main (nutrition info is for the smaller size)

Number of Servings: 6

Recipe submitted by SparkPeople user HELGMELIA.






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