Vegetable Fried Rice
Recipe: #12691
June 04, 2014
Categories: Side Dishes, Rice, Asian, Chinese, One-Pot Meal, Sunday Dinner, Gluten-Free, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
0 Reviews
You'll Also Love
