Vegetable Fried Rice

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"It makes a fairly large amount, it's enough to eat for dinner and one night and a couple of extra servings to take for your lunch. You could add in protein if you want to make it a one-dish meal"

Original is 8 servings


  • Serving Size: 1 (193.8 g)
  • Calories 238.9
  • Total Fat - 8.1 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 104.2 mg
  • Sodium - 673.1 mg
  • Total Carbohydrate - 33.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2 g
  • Protein - 7.4 g
  • Calcium - 39.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat 1 tablespoons of oil in a wok or frying pan over medium-high heat . When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and set aside. Wipe pan clean with a paper towel.

Step 2

Add the remaining 2 tablespoons oil. Add the carrots and the frozen peas. Cook, stirring occasionally, until tender – about 5 minutes. Add the rice, scallions, and bean sprouts. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Add the soy sauce, and toss to combine.

Step 3

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly before serving.


No special items needed.

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