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Vegetable Fried Rice

Magical.Palate's picture
  Vegetable oil 2 Tablespoon
  Minced garlic 1 Teaspoon
  Onion 1⁄2 Small, cut into 1/4-inch cubes
  Carrot 1 Small, cut into 1/4-inch cubes
  Celery stalk 1 , cut into 1/4-inch cubes
  Chicken broth/Water 2 Tablespoon
  Canned baby corn 8 Ounce, drained, rinsed, and cut into 1/2-inch pieces (1 Can)
  Green onion with tops 1 , thinly sliced
  Frozen peas 1 Cup (16 tbs), thawed
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Cooked brown rice 4 Cup (64 tbs)
  Soy sauce 2 Tablespoon
  Oyster sauce 2 Tablespoon
  Sesame oil 2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Shredded lettuce 1⁄4 Cup (4 tbs) (For Garnish)

Place a wok or wide frying pan over high heat until hot.
Add the vegetable oil, swirling to coat the sides.
Add the garlic, ginger, and onion; cook until the onion is soft, about 30 seconds.
Add the carrot, celery, and broth and stir-fry for 2 minutes.
Add the baby corn, green onion, peas, mushrooms, and rice, separating the grains of rice with the back of a spoon; mix well.
Stir in the soy sauce, oyster sauce, sesame oil, and pepper; cook until heated through.
Garnish with shredded lettuce.

Recipe Summary

Main Dish
Rice, Vegetable

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1682 Calories from Fat 431

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3504.5 mg146%

Total Carbohydrates 273 g90.9%

Dietary Fiber 28.5 g113.9%

Sugars 29.2 g

Protein 38 g75.3%

Vitamin A 323.9% Vitamin C 86.3%

Calcium 21.2% Iron 46.6%

*Based on a 2000 Calorie diet

Vegetable Fried Rice Recipe