Vegetable Fried Rice Recipe
Forget takeout—this restaurant favorite is tastier and healthier at home and a great use for leftovers!
Ingredients
- 2 tablespoons vegetable oil
- 2 egg lightly beaten
- 2 garlic chopped, cloves
- 1/2 carrot diced
- 1/2 cup corn
- 1/2 cup edamame frozen
- 1 1/2 cups rice preferably day-old, cooked
- 1 tablespoon soy sauce
- Pinch black pepper fresh
- 1 tablespoon green onions thinly sliced
Instructions
- Heat a large skillet over medium-high heat. Add the vegetable oil. Pour in the beaten eggs and cook, stirring, until scrambled. Transfer to a plate and set aside.
- In the same skillet add the garlic and carrots and cook, stirring, until soft. Add the corn and edamame and stir until hot.
- Add the cooked rice to the vegetables and stir-fry for 2 minutes.
- Add the soy sauce and season with the black pepper.
- Add the eggs back to the skillet and combine well with the rice and vegetables. Transfer the vegetable fried rice to plates and garnish with green onion. Enjoy hot!
Notes
Nutrition Information
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 436
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 578mg | 24% |
| Potassium | 441mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2917IU | 58% |
| Vitamin C | 5mg | 6% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.