Vegetable Fried Rice


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 122.7
  • Total Fat: 2.0 g
  • Cholesterol: 26.6 mg
  • Sodium: 100.4 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Vegetable Fried Rice calories by ingredient
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Number of Servings: 8

Ingredients

    3 cups cooked brown rice
    1 10 oz pkg frozen mixed vegetables
    1 small onion, finealy chopped
    2 eggs, lightly beaten
    2 teaspoons olive oil
    3 teaspoons low sodium soy sauce

Directions

In a large pan, heat oil on medium-high heat. Add onion & rice. Stir & cook until onion is soft, about 5 minutes. Reduce heat to medium & add vegetables to rice mxiture. Cook 2 minutes. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs. Add the eggs & scramble until cooked firm. Mix the eggs with the rice & vegetables, then sprinkle with soy sauce. Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PEGLEG2000.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Easy to make. I love rice and vegetables. To provide additional flavor I provided spices and Chinese yellow mustered. I will make this again, once I finish the leftovers. - 2/2/09

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  • perfect, taste and "ease". I replaced the frozen veggies with some fresh stuff I had on hand (broccoli, bell pepper, and cabbage). I love fast and easy, and this was also as pretty as it was tasty!
    - 10/25/11

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  • This was great and I will definitely make this again. Used fresh veggies, as suggested as alternate to the frozen ones, so much flavor. Thanks for sharing! - 8/5/11

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  • I will definately make this again! My husband and even my 2 year old loved it. When I get a thumbs up from both my guys, it's a keeper. - 6/3/11

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  • So easy and quick, and delicious too. I didn't find the flavor lacking at all and left the recipe exactly the way it was, perfect! - 9/27/09

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