Chinese Vegetable Fried Rice Recipe
Servings: 6
Ingredients
- 1 1/2 c. brown or possibly brown basmati rice
- 2 Tbsp. vegetable oil divided
- 3 x Large eggs beaten, (optional)
- 1 bag frzn mixed vegetables - (16 ounce) thawed
- 4 x scallions - (to 5) thinly sliced Natural soy sauce to taste
Directions
- Combine the rice with 4 c. of water in a large saucepan. Bring to a simmer, then cover and simmer gently till the water is absorbed, about 35 min.
- If using Large eggs, heat half of the oil in a medium-wide skillet. When warm, add in the beaten Large eggs. Turn the heat down to medium-low. Cover, and cook till the Large eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. When cold sufficient to handle, cut into strips about 1/2-inch wide by 1 1/2 inches long.
- Heat the remaining oil in a wok or possibly stir-fry pan. Add in the mixed vegetables and stir-fry till they are just tender-crisp. Add in the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 min. Stir in the optional egg strips and serve, passing around extra soy sauce if you'd like.
- This recipe yields 6 or possibly more servings.
- Comments: Serve this with some pan-sauteed tofu on the side, and perhaps some sliced tomatoes and bell peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 76 | 27% |
| Total Fat 8.6g | 11% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.12g | |
| Cholesterol 104mg | 35% |
| Sodium 62mg | 3% |
| Potassium 263mg | 8% |
| Total Carbs 42.99g | 11% |
| Dietary Fiber 3.8g | 13% |
| Sugars 0.81g | 1% |
| Protein 8.52g | 14% |
