Light & Easy Vegetable Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
8 serving Brown Rice, Great Value Natural Whole Grain Rice - 1/4 cup dry 2.5 cup Broccoli stir-fry frozen Great Value carrots, cauliflower, sugar snap peas, corn, mushsrooms, chestn (by RHSFACS11) 1.5 cup, chopped Onions, raw 2 large Egg, fresh, whole, raw 2 1tsp Olive Oil 3 tsp Soy sauce (shoyu), low sodium
1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.
2. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.
3. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
4. Add the eggs, and scramble until cooked firm.
5. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.
Reprinted with permission by Public Health – Seattle & King County
Serving Size: Makes 8 one cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DAVENOHE.
2. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.
3. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
4. Add the eggs, and scramble until cooked firm.
5. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.
Reprinted with permission by Public Health – Seattle & King County
Serving Size: Makes 8 one cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 1,703.2
- Total Fat: 31.0 g
- Cholesterol: 372.0 mg
- Sodium: 729.1 mg
- Total Carbs: 319.5 g
- Dietary Fiber: 27.1 g
- Protein: 54.9 g
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