Vegetable Fried Rice
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 83.6
- Total Fat: 1.6 g
- Cholesterol: 21.2 mg
- Sodium: 22.0 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.1 g
- Protein: 2.5 g
View full nutritional breakdown of Vegetable Fried Rice calories by ingredient
Number of Servings: 20
Ingredients
-
2 eggs, scrambled
1 t + 1 T peanut oil
2 c chopped broccoli
2 medium carrots, chopped
salt and pepper, to taste
1 small zucchini, about 2 c chopped
1 c frozen peas
3 garlic cloves, minced
4 green onions, minced
4 c cooked white rice
Directions
Cook rice according to package.
Meanwhile, in a skillet, heat 1 t oil and scramble the eggs and set aside.
In a large skillet, over high heat add 1 T oil then add carrots, broccoli, and salt. Keep the heat high and stir for about 2 mediums. Add the zucchini and minced garlic into the pan. Continue to stir-fry over high heat for anther 2 minutes. Add the peas and green onions and stir for 1-2 minutes longer.
Turn the heat down to medium. Add the cooked rice and stir until it gets completely mixed with the vegetables.
Using a long-handled spoon, stir in the scrambled egg.
You may add soy sauce, if you like.
Makes about 10 c
1/2 c per serving
Number of Servings: 20
Recipe submitted by SparkPeople user KAF2547.
Meanwhile, in a skillet, heat 1 t oil and scramble the eggs and set aside.
In a large skillet, over high heat add 1 T oil then add carrots, broccoli, and salt. Keep the heat high and stir for about 2 mediums. Add the zucchini and minced garlic into the pan. Continue to stir-fry over high heat for anther 2 minutes. Add the peas and green onions and stir for 1-2 minutes longer.
Turn the heat down to medium. Add the cooked rice and stir until it gets completely mixed with the vegetables.
Using a long-handled spoon, stir in the scrambled egg.
You may add soy sauce, if you like.
Makes about 10 c
1/2 c per serving
Number of Servings: 20
Recipe submitted by SparkPeople user KAF2547.
