Omnivore's Cookbook · by Maggie Zhu★ 4.6 (7)
Vegetable Fried Rice (蔬菜炒饭)
NUTRITION · PER SERVING15M COOK
CAL 41%·PRO 51%
CARBS 105G51% OF CAL
8G FIBER93G OTHER4G TOTAL SUGAR
FAT 32G35% OF CAL
7G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fried rice with eggs and mixed vegetables, built with black bean sauce and chili oil. A fast, flavorful Asian side dish ready in fifteen minutes.
sidechinesebowleggs🍳 skilletdairy freevegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon chili oil
- 1 tablespoon black bean sauce
- 2 teaspoons soy sauce
- 2 tablespoons peanut oil ((or vegetable oil))
- 4 eggs (, beaten)
- 3 cloves garlic (, minced)
- 2 cups frozen mixed vegetables ((*Footnote 1))
- 3 cups cooked white rice (refrigerated medium grain rice works best)
- 4 green onions (, sliced)
- 1/4 teaspoon salt ((or to taste))
At a glance
PER SERVING · TIME 15M
CAL 41%·PRO 51%
CARBS 105G51% OF CAL
8G FIBER93G OTHER4G TOTAL SUGAR
FAT 32G35% OF CAL
7G SAT25G 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
- 7m
- Cook
- 8m
- Sodium
- 1236mg
- 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
- 619mg
- Calcium
- 120mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 1236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.