Emily Bites · by Emily Bites★ 4.5 (2)
Vegetable Fried Rice
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 18%
CARBS 43G65% OF CAL
4G FIBER35G OTHER4G TOTAL SUGAR
FAT 6G21% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fried rice with vegetables, eggs, and soy-based seasoning. It's savory and versatile, working well as a side dish or light main course for lunch or dinner.
sidechinesestir frybowleggs🍳 skilletdairy freevegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 large eggs
- 3 teaspoons sesame oil (divided)
- 1 small onion (chopped)
- 1 cup diced carrots
- 3 garlic cloves (minced)
- 4 cups cooked long grain brown rice (made ahead and cold from the refrigerator)
- 1 cup frozen peas
- 3 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce (see post text above for vegetarian replacement options)
- ¼ teaspoon ground ginger
- Salt and black pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 18%
CARBS 43G65% OF CAL
4G FIBER35G OTHER4G TOTAL SUGAR
FAT 6G21% OF CAL
2G SAT5G 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
- 10m
- Cook
- 15m
- Sodium
- 544mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 313mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 544MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.