Vegetable Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried rice with eggs, fresh or frozen vegetables, bean sprouts, and a savory soy-sesame sauce. A versatile side that complements chicken, pork, beef, or stands alone as a satisfying bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked white long grain rice (See notes.)
- 2 cups chicken broth
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon mirin (optional)
- 1 teaspoon hot sauce
- ¼ teaspoon sesame oil (optional)
- 1/8 teaspoon EACH: turmeric, ground ginger, white pepper
- 1 tablespoon butter
- 2 eggs (whisked very well)
- 1-2 tablespoons peanut oil (can sub olive or canola)
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 cups frozen peas and carrots
- 2 cups fresh bean sprouts (found in produce section)
- 3-4 green onions (diced)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1018mg
- 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
- 279mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1018MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.