Vegetable Fried Rice

Vegetable Fried Rice

janice tofuri

"This is a good basic recipe for a side dish for Chinese BBQ pork. Add or subtract any vegetables of your choice. As a main course, try adding cooked shrimp, chicken, or pork. Always prep and measure all ingredients before you start to cook! Serve with egg drop or wonton soup and an egg roll."
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Ingredients

30 m servings 164 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
  2. Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
  3. Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

I used 3 eggs when I made this and had no soy sauce on hand- so instead I used worstershire - and it was fine! (I know- I am as shocked as you are. The world didn't end!) I added celery, peas, c...

Most helpful critical review

Family was thrown off by the sugar and the lime, personally, I love lime so it didn't bug me. This rice is sweeter than I normally make it, given the teriyaki and added sugar. If I do this aga...

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I used 3 eggs when I made this and had no soy sauce on hand- so instead I used worstershire - and it was fine! (I know- I am as shocked as you are. The world didn't end!) I added celery, peas, c...

Family was thrown off by the sugar and the lime, personally, I love lime so it didn't bug me. This rice is sweeter than I normally make it, given the teriyaki and added sugar. If I do this aga...

Best rice I've made so far! Put more veggies than called for but more is better in this case.

Modified this a good bit -- for veggies, used fresh broccoli, green pepper and mushrooms, reduced the amount of sugar, used tamari instead of teriyaki (so no need to add extra salt), and threw i...

It was pretty good. The only thing I would do differently next time is to cook the vegetables a bit earlier and add the rice afterward. The veggies seemed to be more raw than anything. Other tha...

Made according to the recipe, except used tamari instead of teriyaki sauce, and sugar snap peas. Came out great!

First time I made it = good Each time I have made it after that = Best Ever! I like to put different veggies in each time. I want to try shrimp next time.

Loved it!!

This was really bland. I had to add way more garlic, lime, and soy sauce. I also added orange poppyseed dressing, which brought out a lot of flavors. I might make it again but I would have to...

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