Vegetable Fried Rice
This rice dish blends the flavors of soy sauce, pepper, and vegetables for a quick meal. It's cooked in one pan so clean up is quick too.
- Yield
- 4 servings
- Serving size
- 1 cup fried rice, 1/4 of recipe
- Rating
- 3.88 of 5 (73 ratings)
Food groups
- Grains: 1 ounces
- Vegetables: 3/4 cups
Ingredients
- 2 cups cooked white rice
- 1/2 cup celery (chopped)
- 1/4 cup onion (chopped)
- 2 tablespoons vegetable oil (or cooking oil of choice)
- 1 package (10 ounces) frozen mixed vegetables
- 1 tablespoon low-sodium soy sauce
- 1 dash black pepper
Directions
- Wash hands with soap and water.
- Make 2 cups of cooked white rice.
- Use the package directions to make the rice.
- Chop 1/2 cup of celery and 1/4 cup of onion.
- Heat the oil in a skillet or large frying pan.
- Add the celery and onion.
- Stir fry for 2 minutes.
- Add the vegetables to the pan.
- Keep stirring the vegetables until they are tender-crisp.
- Add the cooked rice.
- Sprinkle with soy sauce and pepper.
- Stir fry for 2 minutes until the rice is heated and the flavors are blended.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 220.22 |
| Total Fat | 7.38 g |
| Saturated Fat | 1.06 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 33.13 g |
| Dietary Fiber | 3.89 g |
| Total Sugars | 2.9 g |
| Added Sugars included | 0 g |
| Protein | 4.73 g |
| Calcium | 35 mg |
| Potassium | 215 mg |
| Sodium | 182.36 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 31 mg |
| Phosphorus | 84 mg |
| Selenium | 6 mg |
| Zinc | 1 mg |
| Vitamin A | 155 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 3 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 29 mcg |
| Folate | 99 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 22 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetable-fried-rice. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.