Vegetable Fried Rice
Community· not yet ratedQuick wok-fried rice with mixed vegetables, egg, soy and a hint of sesame – a great way to use leftover rice.
✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Baking & Cooking1
Cooked Rice600 gmissing
Dairy1
Egg2 piecemissing
Oil2
Sesame Oil1 tablespoonmissing
Vegetable Oil2 tablespoonmissing
Sauces1
Soy Sauce3 tablespoonmissing
Vegetables4
Peas100 gmissing
Carrots1 piecemissing
Spring Onions3 piecemissing
Garlic2 clovemissing
Nutrition (per serving)
≈ Estimated380Calories
12gProtein
58gCarbs
12gFat
Instructions
1
Beat the eggs. Heat a little oil in a wok and scramble the eggs until just set, then remove.
2
Add the remaining oil and stir-fry the diced carrot for 2 minutes, then add the garlic and peas.
3
Turn up the heat, add the cold cooked rice and stir-fry, breaking up any clumps, for 3-4 minutes until piping hot.
4
Return the egg to the wok and add the soy sauce and sesame oil, tossing to combine.
5
Stir through the sliced spring onions and serve immediately.
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