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Veg Fried Rice
Chinese veg fried rice, seasoned with light soy sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 274 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 2 cups leftover rice or steamed rice
- 1/4 cup carrot dice
- 1/4 cup corn
- 1/4 cup diced purple cabbage
- 1/2 cup bok choy , you can use celery to replace it
- 4 pre-soaked mushrooms , diced
- 1 tablespoon light soy sauce
- pinch of salt
- 1/2 tablespoon cooking oil
Instructions
- Cook carrot and purple cabbage in boiling water for around 1 minute. Transfer out and drain.
- Heat up 1/2 tablespoon cooking oil in wok and then fry mushrooms for around 1 minute. Add leftover rice, carrot and corn. Give a big stir-fry until all the ingredients are well mixed.
- Add light soy sauce, salt and then Bok Choy. Fry for around 20-30 seconds until well combined.
- Serve hot better with soups.
Cup of Yum
Notes
- If you like a deeper color, add 1/4 teaspoon dark soy sauce and reduce salt slightly.
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
4g
(6%)
Sodium
1499mg
(62%)
Potassium
262mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3630IU
(73%)
Vitamin C
16.3mg
(18%)
Calcium
40mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 274
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Sodium | 1499mg | 62% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3630IU | 73% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 40mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.