Vegetable Fried Rice
Vegetable Fried Rice is a quick Chinese rice dish: about 20 minutes from start to finish, for 4 servings. Cooked jasmine rice, eggs and frozen peas and carrots carry the flavour. The cooking is mostly stir-frying. It is vegetarian. It is on the lighter side, at about 380 calories and 14 g of protein per serving.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
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Ingredients
For 4 servings
- 4 cupscooked jasmine rice
- 3eggs
- 200 gfrozen peas and carrots
- 4 stalksgreen onions
- 3 tbspsoy sauce
- 1 tbspsesame oil
- 3 clovesgarlic
- 2 tbspvegetable oil
Instructions
- Heat vegetable oil in a large wok over high heat. Crack in the eggs and scramble quickly, breaking them into small pieces. Remove and set aside.
- In the same wok, add frozen peas and carrots with minced garlic. Stir-fry for 3 minutes until vegetables are heated through.
- Add the cooked jasmine rice to the wok, breaking up any clumps. Stir-fry for 3-4 minutes until the rice begins to crisp slightly.
- Return the scrambled eggs to the wok. Add soy sauce and sesame oil, tossing everything together for 1-2 minutes.
- Garnish with sliced green onions and serve immediately.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 14 g
- Fat
- 12 g
- Carbs
- 55 g
Approximate values for one serving.
About this recipe
- Cuisine: Chinese
- Dish type: Rice
- Diet: vegetarian
- In cookbook: Meatless Mains
