Fried Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 293.9
  • Total Fat: 15.5 g
  • Cholesterol: 37.2 mg
  • Sodium: 841.1 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 19.5 g

View full nutritional breakdown of Fried Rice calories by ingredient
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Quick and tasty way to use up leftover meat and veggies. The whole family loves it too. Quick and tasty way to use up leftover meat and veggies. The whole family loves it too.
Number of Servings: 4


    2 T sesame oil (in oriental section of grocery)
    1/2 c. Egg Beaters
    4 scallions, white and green parts, thinly sliced
    1/2 c. chopped carrots
    1 large clove garlic, minced
    1 t. peeled, minced fresh ginger root
    3 T soy sauce
    1 t. olive oil
    3 cups cooked long-grain, brown rice
    1 c. of 1/2' cubes of cooked beef, chicken, or shrimp
    1/2 c. frozen peas, thawed
    1/2 c. frozen or left over, cooked broccoli


Pour egg beaters in a small bowl and set aside.

In a medium bowl put chopped scallions, and carrots. Set this bowl aside.

Wash mushrooms, dry and cut into quarters or sixths depending on size. You want to end up with mushroom chunks that are about 1/2" in size. Put mushrooms in a third bowl along with carrots, garlic, and ginger and set aside.

In your final bowl place the chopped, cooked meat, chicken or shrimp along with thawed peas, broccoli, and rice.

Heat 2 T. sesame oil in a large skillet or wok over medium-high heat. Pour in egg beaters. Scramble tossing frequently with spatula so eggs cook in chunks that are roughly 1/2" in size. When done, put in bowl with meat, peas, and broccoli.

Add olive oil to the pan and add scallions and carrots. Stir-fry for about 2 minutes. Add the contents of the mushroom bowl and stir-fry for another 2 minutes. Add the soy sauce, rice, and contents of the meat / veggie bowl and stir-fry a final 2 - 3 minutes, or until everything is heated through. If mixture is a little too dry, add a little water and stir through. Serve warm.

Number of Servings: 4

Recipe submitted by SparkPeople user L8AGAIN.

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