Light & Easy Vegetable Fried Rice
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
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
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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
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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