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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 201.3
  • Total Fat: 4.2 g
  • Cholesterol: 0.8 mg
  • Sodium: 1,404.5 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 14.5 g

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

Submitted by: NIKI778

Introduction

My healthy at home version of fried rice, any veggies can be used, I make mine different a lot based on the fresh and frozen veggies that I have on hand. My healthy at home version of fried rice, any veggies can be used, I make mine different a lot based on the fresh and frozen veggies that I have on hand.
Number of Servings: 6

Ingredients

    1/2 c onion, chopped
    2-4 cloves garlic, crushed (to taste)
    1TBS sesame oil
    2 c mushrooms, quatered
    1 large bell pepper, chopped (can be any color)
    2 cups fresh cabbage, chopped
    3 cups frozen broccoli, cauliflower, carrot blend (like birds eye)
    8 TBS soy sauce (can be low sodium)
    2 cups egg beaters or 4-6 eggs
    2 cups brown rice


Directions

1. Cook 2 cups brown rice (I use the quick cooking kind)

2. In a large non-stick fry pan or wok stir-fry onion, mushroom, garlic, bell pepper and cabbage in seasme oil for 5- 10 minutes or until cabbage starts to get brown around the edges.

3. Add frozen vegetables and half of the soy sauce, stir-fry for another 5-10 minutes until frozen veggies are fully heated through.

4. Move all the veggies to the sides of the pan and scramble egg beaters in the center of the pan. Once eggs are fully cooked and mixed with veggies, add the cooked brown rice to the pan and remaining soy sauce, mix well and stir-fry for another 2-3 minutes. Once rice is well mixed into the vegetables serve. Makes 6 servings (serving size about 1 to 1.5 cups)

Number of Servings: 6

Recipe submitted by SparkPeople user NIKI778.





TAGS:  Vegetarian Meals |

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