Vegetable Fried Rice
40mins
1/2 Cup Per Serving
Appropriate for
Diets
- dairy-free
- gluten-free
- halal
- kosher
- low-calorie
- low-carb
- low-cholesterol
- low-fat
- low-phosphorus
- low-potassium
- low-protein
- low-sodium
- nut-free
- vegetarian
Ingredients
- 1 tablespoon raw ginger root, minced
- 4 medium spring onions or scallions
- ¼ tsp ground black pepper
- ¼ cup chopped onion
- ⅓ cup chopped carrots
- ½ cup chopped red bell pepper
- 1 large whole egg
- ¼ cup peas, frozen
- ¼ cup cilantro, fresh
- ⅓ cup sweet yellow corn kernels, fresh or frozen
- 4 cup white rice
- ¼ teaspoon red pepper flakes
- 2 tablespoon canola oil
- 1 tablespoon garlic
- 1 tablespoon soy sauce, lite
Directions
Prep
30mins
Cook
10mins
Total
40mins
- Prepare rice according to package directions to make 4 cups. When cooked, heat oil in a large saute pan or wok.
- Add diced carrots, minced garlic, minced ginger, onion, and red pepper flakes. Cook approximately 1 minute.
- Add bell pepper, corn, and peas. Cook for approximately 1 minute.
- Add rice, pepper, and soy sauce. Cook for approximately 2 minutes.
- Add scrambled egg and cook eggs thoroughly.
- Toss in sliced scallions and cilantro.
- Reserve some scallions and cilantro for garnish.
Meal types
Nutritional information
- Calories 109
- Carbohydrates 17.9 g
- Dietary Fiber 1 g
- Protein 2.4 g
- Fat 3.1 g
- Saturated Fat 0.3 g
- Sodium 61.4 mg
- Potassium 73.3 mg
- Calcium 14.2 mg
- Phosphorus 42.4 mg
