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Vegetable Fried Rice

Love.Food's picture
  Frozen egg product 1⁄4 Cup (4 tbs), thawed
  Rice wine/Dry white wine 2 Tablespoon
  Low sodium soy sauce 2 Tablespoon
  Water 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Non stick cooking spray 1
  Loosely packed frozen green beans 1 Cup (16 tbs), thawed and well drained
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Bias sliced celery 1⁄2 Cup (8 tbs)
  Onion 1 Small, halved and sliced
  Canned bamboo shoots 4 Ounce, drained (1/2 Of An 8 Ounce Can, 1/2 Cup)
  Chilled cooked rice 2 Cup (32 tbs) (Cooked Without Margarine Or Salt)
  Unsalted dry roasted peanuts 2 Tablespoon, coarsely chopped

In a small mixing bowl stir together the thawed frozen egg product, rice wine or white wine, soy sauce, water and pepper.
Set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add thawed green beans, mushrooms, celery and onion; stir-fry for 3 to 4 minutes or till celery and onion are crisp tender.
Add bamboo shoots; stir-fry for 1 minute.
Add chilled cooked rice to the wok or skillet.
While stirring rice mixture constantly, drizzle egg mixture over rice.
Cook and stir for 6 to 8 minutes or till mixture is heated through.
If desired, sprinkle with peanuts.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 894 Calories from Fat 165

% Daily Value*

Total Fat 18 g27.5%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 835.8 mg34.8%

Total Carbohydrates 143 g47.6%

Dietary Fiber 17.1 g68.4%

Sugars 16.4 g

Protein 28 g56.8%

Vitamin A 13.6% Vitamin C 21.5%

Calcium 10% Iron 43%

*Based on a 2000 Calorie diet

Vegetable Fried Rice Recipe