American Lite Fried Rice

American Lite Fried Rice

8
JacToo 1

"I came up with this recipe when I was craving fried rice and needed something lower in fat. The cabbage blends in with the rice so that even your kids won't know they are eating a vegetable. My husband likes to eat this for a late dinner because it's so light. Be creative or use whatever is in your fridge. Like it Spicy? Add some chili sauce. This dish goes great with baked spring rolls!"
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 661 mg
  • 26%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  2. Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.

Reviews

8
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Good recipe but I cut down on the oil by using stock and spraying the wok with cooking spray. Also added a little shredded chicken.

Most helpful critical review

This recipe was okay, but I used sesame oil instead of vegetable oil to give it a nice flavor. It should have been mentioned that fried rice is made w/ day-old rice, because the texture does no...

Good recipe but I cut down on the oil by using stock and spraying the wok with cooking spray. Also added a little shredded chicken.

This recipe is really awesome.The only change I did was to add beef. I marinated stripes of beef in "Easiest Teriyaki Marinade" recipe found also on this site.I sauteed the stripes before rice a...

This recipe was okay, but I used sesame oil instead of vegetable oil to give it a nice flavor. It should have been mentioned that fried rice is made w/ day-old rice, because the texture does no...

This was a good base recipe and the first time I added cabbage to fried rice so I'm happy to say that it was a great addition; I did not follow the recipe entirely since I had no broccoli, I dec...

Unfortunately this recipe was rather, well, disgusting. There was a strange unpleasant flavour.

We wound up trying sesame oil and Chinese 5 spice to add some flavor. None turned out well.

I decided to try this since I had 2 heads of cabbage and I don't like cabbage. I used frozen broccoli and cauliflower, lots of garlic and no carrots. Finally I found something to do with cabba...

Saved the day; thanks!