Family Food on the Table · by Kathryn Doherty
Veggie Fried Rice
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 24%
CARBS 65G65% OF CAL
3G FIBER57G OTHER4G TOTAL SUGAR
FAT 10G22% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetable fried rice made quickly in one pan with brown rice, eggs, and mixed vegetables. A satisfying vegetarian dinner or side that beats takeout.
mainchinesestir fryeggs🍳 skillet🍜 wokdairy freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups cooked white or brown rice (previously chilled (see notes))
- 2 tablespoons sesame oil
- 1 small onion (chopped)
- 1 cup chopped broccoli florets
- 2 cloves garlic (minced)
- 1 1/2 cups frozen peas and carrots
- 2 large eggs
- 1 tablespoon Asian chili garlic sauce (optional)
- 1/4 cup low sodium soy sauce (plus more for serving)
- 1/4 cup sliced green onions (for serving (optional))
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 24%
CARBS 65G65% OF CAL
3G FIBER57G OTHER4G TOTAL SUGAR
FAT 10G22% OF CAL
2G SAT8G 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
- 5m
- Cook
- 15m
- Sodium
- 654mg
- 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
- 304mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 654MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.