Steph's Vegtable Fried Rice

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 248.3
  • Total Fat: 9.5 g
  • Cholesterol: 81.4 mg
  • Sodium: 3,709.4 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 10.0 g

View full nutritional breakdown of Steph's Vegtable Fried Rice calories by ingredient
Submitted by:


This is the closest I've managed to come to restaurant quality fried rice This is the closest I've managed to come to restaurant quality fried rice
Number of Servings: 4


    White Rice, long grain, 2 cup
    Baby Carrots, raw, 4 medium
    Peas, frozen, 0.5 cup
    Scallions, raw, .35 cup, chopped long to pull out after cooking
    Egg, fresh, 2 medium
    *Oyster Sauce, 2 tbsp
    *Soy Sauce, 1 cup
    Grape Seed Oil, 2 tbsp


If you want to eat the scallions rather than just using them for flavor, do not add until after the rice is done, then toss in and heat only a moment. Otherwise they get soggy.


Rinse 2 cups of white long grain rice until water runs clear. Place in a pot with 3 cups of water and bring to a boil until "fish eyes" appear (small holes in the surface). Reduce heat to the lowest possible setting, cover and cook/steam rice for 20 minutes.

When rice is done:
IN A WOK, heat 1-2 Tbls of Grape Seed Oil, coating pan thoroughly. Scramble 2 eggs, remove from pan and set aside.

Dump all the rice (it will be sticky) into the wok and heat through, drying out the rice and imparting a seared flavor to the rice. VERY IMPORTANT STEP!

Add scallions, defrosted peas and diced carrots along with cooked egg, oyster and soy sauce. Toss until coated and serve.

Serving Size: Makes up about 4 2 cup servings or 8 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ALISANDE21.

Rate This Recipe