very veggie egg fried rice

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 105.5
  • Total Fat: 3.3 g
  • Cholesterol: 69.8 mg
  • Sodium: 212.1 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.6 g

View full nutritional breakdown of very veggie egg fried rice calories by ingredient
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Number of Servings: 16


    Brown Rice, 1 1/4 cups
    Onions, raw, 1 large, chopped
    Garlic, 3 cloves, minced
    Canola Oil, 1 tbsp
    Carrots, raw, 3 medium, julienned
    Celery, raw, 4 stalk, small, sliced
    Cabbage, fresh, 200 grams, shredded
    Peppers, sweet, 1 red, 1 yellow, sliced
    Broccoli, fresh, 130 grams, choped small
    Egg, fresh, 6 large, beaten
    Soy Sauce, 3 tbsp
    ground ginger. 1 tsp


combine rice and 2 1/2 cups water in a 3 qt saucepan, bring to boil, reduce heat to low, cover and cook 45 mins. drain and rinse in cold water. try to shake all the water off.

while the rice is cooking, chop up your veggies.
fry onions and garlic in oil in a wok and remove.
add carrots celery and cabbage, cook til tender. if it seems dry ass 1/2 cup water.remove.
add peppers and broccoli, cook til tender, remove.
scramble eggs, remove.
add rice and cook for a few minutes. add back all the veggies and eggs. add soy sauce and ginger. mix well. done.

Serving Size: makes 16 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user SARAH.BODELL.

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