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Fried Rice And Vegetables

Diet.Chef's picture
  Water 1 3⁄4 Cup (28 tbs)
  Long grain brown rice 3⁄4 Cup (12 tbs) (Uncooked)
  Diced carrot 3⁄4 Cup (12 tbs)
  Fresh snow peas 1⁄4 Pound
  Vegetable oil 1 Tablespoon
  Frozen english peas 1 Cup (16 tbs), thawed
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
  Sliced green onions 1⁄4 Cup (4 tbs)
  Low sodium soy sauce 2 Tablespoon

Bring 1 3/4 cups water to a boil in a medium saucepan; stir in rice.
Cover, reduce heat, and simmer 35 minutes.
Stir in carrot; cover and cook an additional 10 minutes or until rice is tender and liquid is absorbed.
Chill rice mixture thoroughly.
Wash snow peas; trim ends, and remove strings.
Cut into 1-inch pieces; set aside.
Heat oil in a wok over medium-high heat (375°) until hot.
Add chilled rice mixture, and stir-fry 2 minutes.
Add English peas and corn; stir-fry 3 minutes.
Stir in snow peas, green onions, and soy sauce.
Cover and cook 2 to 3 minutes or until thoroughly heated.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1077 Calories from Fat 196

% Daily Value*

Total Fat 22 g34.5%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 852.2 mg35.5%

Total Carbohydrates 189 g63.1%

Dietary Fiber 22.7 g90.8%

Sugars 23.9 g

Protein 29 g57.8%

Vitamin A 481.1% Vitamin C 200.1%

Calcium 18.2% Iron 46.2%

*Based on a 2000 Calorie diet

Fried Rice And Vegetables Recipe