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Vegetable Fried Rice

fast.cook's picture
  Fat free egg substitute 3⁄4 Cup (12 tbs)
  Scallions 6 , cut into 1 inch pieces
  Garlic 2 Clove (10 gm), minced
  Minced peeled fresh ginger 2 Tablespoon
  Frozen mixed vegetables 16 Ounce, thawed (1 Bag)
  Cooked brown rice 4 Cup (64 tbs)
  Vegetable broth 1⁄2 Cup (8 tbs)
  Rice vinegar 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 3 Tablespoon
  Asian dark sesame oil 1 Teaspoon
  Hot pepper sauce 2 Dash (Adjust Quantity As Per Taste)

1 Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the egg substitute and swirl to cover the pan. Cook, stirring gently, until set, about 1 minute. Transfer to a small bowl and set aside.
2 Spray the same skillet with nonstick spray and set over medium-high heat. Add the scallions, garlic, and ginger; stir-fry until the scallions soften, about 2 minutes. Add the mixed vegetables and stir-fry until crisp-tender, about 1 minute. Add the rice and stir-fry until blended and evenly coated, about 1 minute. Add the broth, vinegar, and soy sauce; cook, stirring constantly, until the liquid boils and is thoroughly incorporated into the rice, about 1 minute. Remove the skillet from the heat; stir in the reserved egg substitute, the sesame oil, and pepper sauce.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1400 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2356.9 mg98.2%

Total Carbohydrates 268 g89.2%

Dietary Fiber 36.4 g145.7%

Sugars 6.7 g

Protein 57 g114.8%

Vitamin A 526.3% Vitamin C 114.8%

Calcium 35% Iron 78.9%

*Based on a 2000 Calorie diet

Vegetable Fried Rice Recipe