Egg-fried vegetable rice

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 301.6
  • Total Fat: 16.9 g
  • Cholesterol: 93.5 mg
  • Sodium: 156.9 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 8.3 g

View full nutritional breakdown of Egg-fried vegetable rice calories by ingredient
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Number of Servings: 2


    A cup each of chopped broccoli, cabbage and chard, a handful of mushrooms and baby tomatoes, a couple of small onions, 2 cloves of garlic and a carrot.

    2 tablespoons of olive oil to stir-fry in, and a medium sized fresh egg.

    The rice: I prefer a long-grain brown rice with a decent amount of wild rice mixed in, but just about any 'normal' variety should work fine.
    2.5 cups - mixture of brown and wild, or whatever.

    Chinese spice mix (a non salt one), salt, pepper and lemon juice to taste.


Cook the rice seperately and leave to drain well - it needs to be quite dry. While your rice is cooking, clean and finely slice all the veggies - I prefer to have everything in quite small pieces but it's a matter of choice.

Stir-fry all the veggies - start off the onions first, and then the carrots and everything else gradually, hardest first, with the chard greens last - they only take a minute to soften, any more and they'd lose the vitamins. I like to add a teaspoon of Schwartz' Chinese Spice to it all.

When the veggies are all done, add in your rice and break the egg in, making sure to move it around plenty so it breaks up well. Add some lemon juice to finish.

Best served fresh but it's perfectly good microwaved, even after freezing.

Number of Servings: 2

Recipe submitted by SparkPeople user BECCAVIOLA.

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