Extra Vegetable Fried Rice
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Cookie and Kate · by Cookie and Kate★ 5.0

Extra Vegetable Fried Rice

NUTRITION · PER SERVING35M COOK
CAL 36%·PRO 43%
CARBS 103G57% OF CAL
13G FIBER82G OTHER8G TOTAL SUGAR
FAT 29G36% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetable fried rice with brown rice, eggs, and lots of vegetables with ginger, garlic, and soy sauce. Simple, satisfying, and endlessly adaptable.

mainchinesestir frygrain bowleggsdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 1/2 teaspoons + 2 tablespoons avocado oil or safflower oil, divided
  • 2 eggs, whisked together
  • 1 small white onion, finely chopped (about 1 cup)
  • 2 medium carrots, finely chopped (about 1/2 cup)
  • 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
  • 1/4 teaspoon salt, more to taste
  • 1 tablespoon grated or finely minced fresh ginger
  • 2 large cloves garlic, pressed or minced
  • Pinch of red pepper flakes
  • 2 cups cooked brown rice (*see notes!)
  • 1 cup greens (optional), such as spinach, baby kale or tatsoi
  • 3 green onions, chopped
  • 1 tablespoon reduced-sodium tamari or soy sauce**
  • 1 teaspoon toasted sesame oil
  • Chili-garlic sauce or sriracha, for serving (optional)
PREP
20M
SODIUM
867MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.