Vegetable Fried Rice

Vegetable Fried Rice
Dana Gallagher
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1 1/2
cups
long-grain white rice
3/4
cup
low-sodium soy sauce
2
tablespoons
light brown sugar
1
tablespoon
rice vinegar
1
tablespoon
grated fresh ginger
1
tablespoon
canola oil
2
carrots, cut into matchstick-size strips
2
cups
snow peas, cut into thirds
2
cups
bean sprouts
4
scallions, thinly sliced
4
large eggs, beaten

Directions

  1. Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and cook, stirring, for 2 minutes.
  3. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture. Cook, stirring, until slightly tender, 2 to 3 minutes. Transfer to a bowl.
  4. Return the skillet to medium heat. Add the cooked rice, scallions, and the remaining soy sauce mixture. Cook until just heated through, 1 to 2 minutes.
  5. Push the rice toward the side and pour the eggs into the center. Scramble with a spatula until set, then stir into the rice. Serve with the vegetables.
     
Sara Quessenberry
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 23 %
  • Fat 9 g
  • Sat Fat 2 g
  • Cholesterol 212 mg
  • Sodium 1,734 mg
  • Protein 16 g
  • Carbohydrate 52 g
  • Fiber 4 g
  • Sugar 15 g
What does this mean? See Nutrition 101.

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