Steph's Vegtable Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
White Rice, long grain, 2 cup Baby Carrots, raw, 4 medium Peas, frozen, 0.5 cup Scallions, raw, .35 cup, chopped long to pull out after cookingEgg, fresh, 2 medium *Oyster Sauce, 2 tbsp *Soy Sauce, 1 cup Grape Seed Oil, 2 tbsp
Rinse 2 cups of white long grain rice until water runs clear. Place in a pot with 3 cups of water and bring to a boil until "fish eyes" appear (small holes in the surface). Reduce heat to the lowest possible setting, cover and cook/steam rice for 20 minutes.
When rice is done:
IN A WOK, heat 1-2 Tbls of Grape Seed Oil, coating pan thoroughly. Scramble 2 eggs, remove from pan and set aside.
Dump all the rice (it will be sticky) into the wok and heat through, drying out the rice and imparting a seared flavor to the rice. VERY IMPORTANT STEP!
Add scallions, defrosted peas and diced carrots along with cooked egg, oyster and soy sauce. Toss until coated and serve.
Serving Size: Makes up about 4 2 cup servings or 8 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALISANDE21.
When rice is done:
IN A WOK, heat 1-2 Tbls of Grape Seed Oil, coating pan thoroughly. Scramble 2 eggs, remove from pan and set aside.
Dump all the rice (it will be sticky) into the wok and heat through, drying out the rice and imparting a seared flavor to the rice. VERY IMPORTANT STEP!
Add scallions, defrosted peas and diced carrots along with cooked egg, oyster and soy sauce. Toss until coated and serve.
Serving Size: Makes up about 4 2 cup servings or 8 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALISANDE21.
Nutritional Info Amount Per Serving
- Calories: 248.3
- Total Fat: 9.5 g
- Cholesterol: 81.4 mg
- Sodium: 3,709.4 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.0 g
- Protein: 10.0 g
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