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Veggie Fried Rice

TheBagLady's picture
Throw in all but the kitchen sink and you will have a great side dish that with a bit of meat can be made into a meal to fill even the biggest eater. This can be made ahead and frozen until you are ready to heat it.
  Rice 2 Cup (32 tbs), cooked
  Peas 1⁄4 Cup (4 tbs), frozen
  Onion and peppers 1⁄4 Cup (4 tbs), chopped, mixed
  Broccoli 2 Cup (32 tbs), broken into flowerets
  Mushroom 1⁄4 Cup (4 tbs), sliced
  Baby corn 6 Medium
  Garlic 1 Tablespoon, minced
  Sesame seeds 1 Tablespoon
  Sesame oil 1 Tablespoon
  Soy sauce 1⁄8 Cup (2 tbs)
  Onion powder 1 Teaspoon
  Egg 1 Large
  Salt 1 Dash (as needed, to taste)
  Pepper 1 Dash, ground (as needed, to taste)
  Butter 1⁄2 Tablespoon

1) Into a bag holder with a zip/seal-able bag, add the broccoli, mushrooms, rice, sesame oil, garlic, sesame seeds, onion powder, salt, pepper, peas, onion and peppers, baby corn and soy sauce together.
2) Seal the bag and mix up the ingredients thoroughly for about 1 to 2 minutes until well blended.
3) In a pan, cook the eggs in butter until scrambled.
4) Then pour the rice mixture into the pan, stir the ingredients and combine with the scrambled eggs.
5) Cover the pan and cook over medium to high hear for about 10 to 15 minutes until the vegetables are tender.

6) Spoon the Veggie Fried Rice into dishes and serve immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 3.5 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 496 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 56.9 mg19%

Sodium 608.7 mg25.4%

Total Carbohydrates 87 g29.1%

Dietary Fiber 5.7 g22.8%

Sugars 3.6 g

Protein 13 g26.9%

Vitamin A 14.5% Vitamin C 138.6%

Calcium 12.6% Iron 14.3%

*Based on a 2000 Calorie diet

Veggie Fried Rice Recipe Video