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Vegetable And Nut Fried Rice

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  Groundnut oil 2 Tablespoon
  Leek 1 , thinly sliced
  Carrots 2 , thinly sliced
  Garlic 1 Clove (5 gm), crushed
  Grated fresh ginger 1 Tablespoon
  Baby corn cobs 3 Ounce, halved (75 Grams)
  Button mushrooms 3 Ounce, halved (75 Grams)
  Mangetouts 2 Ounce, topped and halved (50 Grams)
  Long grain white and brown rice 8 Ounce, cooked (250 Grams)
  Light soy sauce 3 Tablespoon
  Sesame oil 2 Teaspoon
  Unsalted cashew nuts 2 Ounce, toasted (50 Grams)

1. Heat the oil in a wok, add the leek, carrots, garlic and ginger and stir-fry for 2 minutes.
2. Add the corn, mushrooms and mangetouts and stir-fry for 1 minute.
3. Toss in the rice, soy sauce, sesame oil, and salt and pepper, and stir-fry until heated through.
4. Sprinkle with the nuts and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1783 Calories from Fat 628

% Daily Value*

Total Fat 71 g108.8%

Saturated Fat 13.1 g65.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3791.3 mg158%

Total Carbohydrates 251 g83.5%

Dietary Fiber 13.4 g53.5%

Sugars 18.8 g

Protein 38 g75.6%

Vitamin A 480% Vitamin C 111.5%

Calcium 20.5% Iron 62.9%

*Based on a 2000 Calorie diet

Vegetable And Nut Fried Rice Recipe