Light & Easy Vegetable Fried Rice
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,703.2
- Total Fat: 31.0 g
- Cholesterol: 372.0 mg
- Sodium: 729.1 mg
- Total Carbs: 319.5 g
- Dietary Fiber: 27.1 g
- Protein: 54.9 g
View full nutritional breakdown of Light & Easy Vegetable Fried Rice calories by ingredient
Introduction
This is a recipe found in the planned menus on this site. Reprinted with permission by Public Health – Seattle & King County This is a recipe found in the planned menus on this site. Reprinted with permission by Public Health – Seattle & King CountyNumber of Servings: 1
Ingredients
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8 serving Brown Rice, Great Value Natural Whole Grain Rice - 1/4 cup dry
2.5 cup Broccoli stir-fry frozen Great Value carrots, cauliflower, sugar snap peas, corn, mushsrooms, chestn (by RHSFACS11)
1.5 cup, chopped Onions, raw
2 large Egg, fresh, whole, raw
2 1tsp Olive Oil
3 tsp Soy sauce (shoyu), low sodium
Tips
Keep an eye while cooking the rice...I over-cooked using the recipe time. It might come out better if cooked in a rice cooker.
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.
Reprinted with permission by Public Health – Seattle & King County
Serving Size: Makes 8 one cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DAVENOHE.
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.
Reprinted with permission by Public Health – Seattle & King County
Serving Size: Makes 8 one cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DAVENOHE.