Food Faith Fitness · by Alice K. Thompson★ 4.5 (2)
Vegetable Fried Rice Recipe
NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 30%
CARBS 44G42% OF CAL
4G FIBER38G OTHER3G TOTAL SUGAR
FAT 21G45% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick 20-minute vegetable fried rice with egg, garlic, and soy sauce. Fast and healthier than takeout as a satisfying main.
mainchinesestir fryeggs🍳 skilletdairy freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons vegetable oil
- 2 eggs (lightly beaten)
- 2 garlic cloves (chopped)
- 1/2 carrot (diced)
- 1/2 cup corn
- 1/2 cup frozen edamame
- 1 1/2 cups cooked rice ( preferably day-old)
- 1 tablespoon soy sauce
- Pinch of fresh black pepper
- 1 tablespoon green onions (thinly sliced)
At a glance
PER SERVING · TIME 20M
CAL 21%·PRO 30%
CARBS 44G42% OF CAL
4G FIBER38G OTHER3G TOTAL SUGAR
FAT 21G45% OF CAL
4G SAT17G 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
- 10m
- Sodium
- 814mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 438mg
- Calcium
- 69mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 814MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.