Light & Easy Vegetable Fried Rice

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Light & Easy Vegetable Fried Rice

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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
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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

    • 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

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  • 166 of 166 people found this review helpful
    Just a suggestion, fried rice is supposed to be made with day-old rice (which will really keep it from getting mushy). A little sesame oil swapped for about half of the cooking oil will also make the dish taste a bit more authentic. :) - 8/9/09

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  • Very Good
    106 of 107 people found this review helpful
    A serving is approx 3/4 cup. For those counting grains, proteins, fats and veggies it is: 1 grain, 1/2 protein, 1 fat, and 1 veggie. - 1/13/10

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  • 89 of 100 people found this review helpful
    I am always in a quandary what is a serving? Of this, 1/2 C.? I guess you need to divide into 8 portions. Wouldn't it be easier at first glance if whoever wrote the recipe also put amount of serving rather then just calories? Maybe it's me. But I will try this it just sounds really good. - 2/28/09

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  • 68 of 72 people found this review helpful
    THE SOLUTION TO MUSHY RICE... I havent made this recipe but I do often make my own with brown rice and the best way to avoid the rice getting mushy is to cook it in advance and allow it to get cold in the fridge, then add it to the veggies long enough for it to get hot. - 7/6/08

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  • Very Good
    48 of 52 people found this review helpful
    Easy to make - I used egg substitute (Garden vegertable flavour) instead of whole egg - will certainly make again!! - 4/6/09

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