Simply Scratch · by Laurie McNamara★ 4.5 (40)
Easy Vegetable Fried Brown Rice with Egg
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 9%
CARBS 23G72% OF CAL
2G FIBER1G SUGAR20G OTHER
FAT 2G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick and easy brown rice fried rice with vegetables and egg, made from leftover rice and frozen peas and carrots. A convenient side that's versatile for weeknight meals.
sidechineseeggs🍳 skillet🍜 wokdairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon safflower oil (or light, flavorless oil)
- 1 cup carrot and pea medley (frozen or thawed)
- 1/2 cup chopped onion
- 1 clove garlic (minced)
- 1 large egg
- 3 cups cooked long grain brown rice
- 3 tablespoons low sodium tamari (or low sodium soy sauce)
- kosher salt (to taste)
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 9%
CARBS 23G72% OF CAL
2G FIBER1G SUGAR20G OTHER
FAT 2G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 473mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 18mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.