Vegetable Fried Rice

Photo by Dana Gallagher
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 355 calories
    • Calories 23 calories from fat
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 212 mg
    • Sodium 1,734 mg
    • Protein 16 g
    • Carbohydrate 52 g
    • Sugar 15 g
    • Fiber 4 g


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


  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.