Vegetable Fried Rice
This rice dish blends the flavors of soy sauce, pepper, and vegetables for a quick meal. It's cooked in one pan so clean up is quick too.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup fried rice, 1/4 of recipe
220
Calories
5g
Protein
33g
Carbs
7g
Fat
4g
Fiber
3g
Sugar
182mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cooked white rice
2 cups
celery
1/2 cup · chopped
onion
1/4 cup · chopped
vegetable oil
2 tablespoons · or cooking oil of choice
frozen mixed vegetables
1 package (10 ounces)
low-sodium soy sauce
1 tablespoon
black pepper
1 dash
Instructions
- 1
Wash hands with soap and water.
- 2
Make 2 cups of cooked white rice. Use the package directions to make the rice.
- 3
Chop 1/2 cup of celery and 1/4 cup of onion.
- 4
Heat the oil in a skillet or large frying pan.
- 5
Add the celery and onion. Stir fry for 2 minutes.
- 6
Add the vegetables to the pan. Keep stirring the vegetables until they are tender-crisp.
- 7
Add the cooked rice.
- 8
Sprinkle with soy sauce and pepper.
- 9
Stir fry for 2 minutes until the rice is heated and the flavors are blended.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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