Vegetable Fried Rice

Vegetable Fried Rice
Dana Gallagher
Cut into small pieces and cooked quickly, the carrots and snow peas become tender but still retain their crispness.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
30
minutes

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.