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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 423.7
  • Total Fat: 7.2 g
  • Cholesterol: 212.5 mg
  • Sodium: 176.0 mg
  • Total Carbs: 72.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 14.5 g

View full nutritional breakdown of Low cal fried rice calories by ingredient
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Low cal fried rice

Submitted by: MYSCHYF
Low cal fried rice

Introduction

You can adjust the veggies to anything you want really, but basics are onion, carrot, and frozen peas after that anything u want to add in is up to you, this is just what I had in my fridge sor leftovers. You can adjust the veggies to anything you want really, but basics are onion, carrot, and frozen peas after that anything u want to add in is up to you, this is just what I had in my fridge sor leftovers.
Number of Servings: 1

Ingredients

    1/2 cup carrot chopped or shredded
    1/2 cup daikon radish
    1/2 of a medium onion, about 1/2 cup
    1 egg
    1 cup cooked and refrigerated rice (leftover rice is the best)
    Non stick cooking spray.

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Directions

Chop all your vegies first, it's key cause this is a stir fry.
Add carrots and onions to a hot cooking sprayed frying pan. Sauté until onions start to become translucent. Add daikon and sauté for about another minute. Add the peas and stirfry intil peas start to thaw. Remove from the pan. Spray again lightly with cooking spray and toss in the egg after it has been lightly beaten. Let it sit like an omelet until the bottom half is cooked and the top half is still gooey before stiring it around and breaking it up. Toss in the cold rice and quickly seperate because as it warms up it will get harder to break it up. You can use fresh rice but your rice will get mushy.
When the rice warms up and it's mixed thoroughly with the egg toss back in your vegies and toss until mixed.

This is enough for a side for two, or a meal for one.

Number of Servings: 1

Recipe submitted by SparkPeople user MYSCHYF.






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