Vegetable Fried Rice

Vegetable Fried Rice
Cut into small pieces and cooked quickly, the carrots and snow peas become tender but still retain their crispness. Get the recipe: Vegetable Fried Rice. Photo: Dana Gallagher
Hands On Time:
30 mins
Total Time:
30 mins
4 serves


  • 1 ½ cups long-grain white rice

  • ¾ 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


  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.

Nutrition Facts (per serving)

355 Calories
9g Fat
52g Carbs
16g Protein
Nutrition Facts
Calories 355
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 212mg 71%
Sodium 1734mg 75%
Total Carbohydrate 52g 19%
Total Sugars 15g
Protein 16g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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