Quick Vegetable Fried Rice

Prep: 6 minutes; Cook: 7 minutes. Fried rice is best when you make it with chilled or leftover rice because chilled rice maintains its texture during stir-frying. If you don't have any rice on hand, cook 1 bag of boil-in-bag brown rice while you prepare the salad and chop the vegetables. Spread the rice on a jelly roll pan, and chill.


2 servings (serving size: about 1 3/4 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 369
Caloriesfromfat 23 %
Fat 9.3 g
Satfat 1.9 g
Monofat 3.5 g
Polyfat 3 g
Protein 13 g
Carbohydrate 58.7 g
Fiber 7.5 g
Cholesterol 106 mg
Iron 3.1 mg
Sodium 919 mg
Calcium 64 mg


2 teaspoons dark sesame oil, divided
1/3 cup diagonally sliced celery
1/2 cup diagonally halved trimmed snow peas
3/4 cup frozen green peas
1/4 cup drained canned sliced water chestnuts
1 large egg, beaten
2 cups cooked instant brown rice, chilled
3 tablespoons low-sodium soy sauce
1/4 teaspoon freshly ground black pepper


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add celery and snow peas to pan; sauté 3 minutes. Add green peas and water chestnuts; sauté 1 minute.

Push vegetables to one side of pan. Pour egg into other side of pan. Cook, stirring often, until done.

Add cooked rice, tossing well. Stir in remaining sesame oil, soy sauce, and pepper. Cook 1 minute or until rice mixture is thoroughly heated, tossing occasionally. Serve immediately.


Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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