Fried Rice with Broccoli, Snow Peas, and Eggs

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.0
  • Total Fat: 9.4 g
  • Cholesterol: 143.1 mg
  • Sodium: 454.2 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 9.9 g

View full nutritional breakdown of Fried Rice with Broccoli, Snow Peas, and Eggs calories by ingredient


A good way to use leftover rice. A good way to use leftover rice.
Number of Servings: 6


    3 cups broccoli florets
    1 cup snow peas
    4 large eggs
    2 tablespoons water
    2 tablespoons canola oil
    1 teaspoon ground ginger
    2 garlic cloves
    4 cups cooked, long-grain white rice, refrigerated
    1/2 cup grated carrot
    2 tablespoons low-sodium soy sauce
    2 teaspoons sesame seed oil


1. Put 1" of water in a sauce pan, place vegetable steamer in pan, put on lid and heat water to boiling.

2. Combine eggs and water and beat. Heat 1 tablespoon canola oil in large nonstick skillet (wok works better) over medium-high heat. Add egg mixture, stir-fry until softly scrambled, stirring constantly. Remove egg mixture from pan.

3. Add 1 tablespoon canola oil to skillet (or wok). Add rice and stir-fry for 3 minutes, or until rice is lightly browned. In the meantime, put broccoli florets and snow peas in the sauce pan with steamer and steam for 2 minutes.

4. Put minced garlic in skillet (or wok) with the rice, making sure the garlic is in contact with bottom of skillet. Sprinkle ground ginger over the rice. Cook garlic for 15 seconds.

5. Add lightly-steamed broccoli florets, snow peas, grated carrot, eggs, soy sauce, sesame seed oil and stir-fry for an additional minute while mixing thoroughly. Makes approx. 6 1 1/3 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BILLLAMBERT1.