Light & Easy Vegetable Fried Rice
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 136.9
- Total Fat: 3.0 g
- Cholesterol: 40.9 mg
- Sodium: 147.5 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.0 g
- Protein: 4.6 g
View full nutritional breakdown of Light & Easy Vegetable Fried Rice calories by ingredient
Introduction
This super simple recipe is so much better for you than takeout, and is ready in minutes. Use brown rice to give you lasting energy! This super simple recipe is so much better for you than takeout, and is ready in minutes. Use brown rice to give you lasting energy!Number of Servings: 1
Ingredients
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3 cups cooked brown rice
1 10 oz. package frozen mixed vegetables (or 2 cups fresh vegetables, chopped)
1 small onion, finely chopped
2 eggs, lightly beaten
2 teaspoons olive oil
3 teaspoons low sodium soy sauce
Directions
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.
Makes 8 servings.
Reprinted with permission by Public Health – Seattle & King County
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.
Makes 8 servings.
Reprinted with permission by Public Health – Seattle & King County
Member Ratings For This Recipe
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SOMEEVILGIRL
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KATERYN
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JANETD62
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KATIEK23
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LEANNE5000
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HIPPIEMAMA1622
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CLASSICROX
To avoid mushy rice, toast it in a saute pan that's been brushed lightly with oil, I use olive oil. Toast and shake the rice in the pan until you start to hear it pop and it smells a little like popcorn. Then add your water for cooking the rice. I toast mine with the spices, same for spanish rice. - 12/28/08
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DRGNFLYBELLE
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PEARLJGURL
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ELLENORR
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LVNG4ME
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KIRSTINMOORE
I agree with most of your comments! I too, use this as a base recipe and add chicken, and more veggies. I add about 3-4 cloves of garlic for flavor.... without it, the rice is kinda blah. This can be a really quick dish if you use those microwave packages of Uncle Bens rice. I don't pre-cook it. - 9/22/09
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JERRIB19
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HONEYB1949
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JENNYBABEE
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THESCHOLAR
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CD5819691
I had Chinese last night and WOW! The calories and fat are through the roof. This sounds like a better option. How much is a serving? I would suspect that it would be @ a 1/2 cup. I often find that when I look up nutritional values of food it says "one serving". I would prefer a measured amount. - 9/22/09
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ZONIE65
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NO-41_RAZZYS_PL
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MAINEROCKS
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CPTN_ROSE
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SPARKLE72023
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TEMPERATEBEING
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SUGARPUNK52
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IMNANA2
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GRAVYCHAIN
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NOMOREFAT24
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SWKATIENC
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XAOLIN
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PKLOSES
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MSLZZY
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MBECKER1975
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LILYPAD624
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XARDION
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FUZZY2LOSE
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HITCHCHIC
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CEEBEE
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DOCM70
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MNTGRL
What a great and easy recipe! I get so bored with trying to find dishes that are tasty and uncomplicated to prepare. FYI; for extra convience, now there is also those easy steam packages of brown rice which would make this recipe even easier to fix. The addition of sesame oil and sheery sounds good! - 1/13/10
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CNTRYWOMAN
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HEATLW
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KABORDEAUX
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POSHAMY
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LLCURTS
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LIZHENDERS
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LOVEPAINTING
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KAYLSLYNN
SOUNDS REALLY GOOD I AM GOING FIX FOR SUPPER. I THINK I WILL USE SPINACH LEAVES AS WELL AS MUSHROOMS GREEN PEPPERS ONIONS AND MAYBE SOME CARROTS. I AM GOING TO TRY AND TOAST THE RICE BEFORE COOKING. I WOULD LIKE MEASUREMENTS AS WELL AS SERVING . IT IS A PAIN TO HAVE TO MEASURE THE WHOLE MEAL. - 12/8/09
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CELESTIALBELL
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STARLINA
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O2B135
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ANDCHELS
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SIBBY53
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CYBRVELD
