Maya's Veggie-Loaded Fried Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.9
- Total Fat: 9.0 g
- Cholesterol: 11.4 mg
- Sodium: 575.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 5.3 g
- Protein: 13.2 g
View full nutritional breakdown of Maya's Veggie-Loaded Fried Rice calories by ingredient
Introduction
A lot of veggies, a little protein, a bit of leftover rice and some spices - makes a great left-overs/clean-out-the-freezer meal! A lot of veggies, a little protein, a bit of leftover rice and some spices - makes a great left-overs/clean-out-the-freezer meal!Number of Servings: 6
Ingredients
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2 cups cooked long-grain rice (chilled)
3 tbsp peanut oil (less if you want, but the rice will get sticky)
1 cup frozen edamame (soy beans)
1 cup frozen broccoli
1 cup frozen peas
1 cup frozen fava beans (broad beans)
1 medium onion, sliced
2 medium carrots, julienned
2 closves garlic, minced
0.5 skinless, boneless chicken breast, semi-frozen
2 tsp dark soy sauce (or to taste)
1 tsp cayenne (optional)
1 tsp red pepper flakes (optional)
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp turmeric powder
Sea salt to taste
Directions
- Heat the oil in a wok.
- When the oil is hot, toss in all the frozen veggies (watch out, they'll splatter, use a splatter screen if you have one!), cook for 2 to 3 minutes, until they look a little softer. If you're using sea-salt, add it now, so it gets some liquid to help it dissolve.
- Add the thinly sliced semi-frozen chicken breast (it slices very easily if slightly frozen!) and carrots. Saute, stirring occasionally, for 2 to 3 minutes until the chicken is no longer pink.
- Add onions and garlic. Cook for 1 minute.
- Reduce heat to medium-high.
- Add chilled rice, saute for 3 minutes, stirring occasionally, breaking up any chunks of cold rice.
- Add soy sauce and spices. Stir well to coat food evenly.
- Serve hot.
This recipe needs no side dishes, unless you'd like to add in some more protein!
Makes 6 generous servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGGIRL208.
- When the oil is hot, toss in all the frozen veggies (watch out, they'll splatter, use a splatter screen if you have one!), cook for 2 to 3 minutes, until they look a little softer. If you're using sea-salt, add it now, so it gets some liquid to help it dissolve.
- Add the thinly sliced semi-frozen chicken breast (it slices very easily if slightly frozen!) and carrots. Saute, stirring occasionally, for 2 to 3 minutes until the chicken is no longer pink.
- Add onions and garlic. Cook for 1 minute.
- Reduce heat to medium-high.
- Add chilled rice, saute for 3 minutes, stirring occasionally, breaking up any chunks of cold rice.
- Add soy sauce and spices. Stir well to coat food evenly.
- Serve hot.
This recipe needs no side dishes, unless you'd like to add in some more protein!
Makes 6 generous servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGGIRL208.
Member Ratings For This Recipe
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THEOTHERHALF
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