Spicy Vegetable Fried Rice

Spicy Vegetable Fried Rice Recipe
Photo: Oxmoor House
The crushed red pepper adds a hint of heat to this Asian favorite. If you're sensitive to spices, simply omit it.

Prep: 2 minutes; Cook: 9 minutes


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

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 289
Caloriesfromfat 24 %
Fat 8 g
Satfat 0.8 g
Monofat 3.6 g
Polyfat 2.9 g
Protein 11.5 g
Carbohydrate 42.6 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 447 mg
Calcium 35 mg


1 1/2 cups frozen broccoli stir-fry (such as Birds Eye)
1 cup frozen shelled edamame (green soybeans)
Cooking spray
1/2 cup egg substitute
2 teaspoons dark sesame oil
2 teaspoons bottled minced garlic
1/4 teaspoon crushed red pepper
2 (8.8-ounce) pouches microwaveable cooked brown rice (such as Uncle Ben's Whole Grain Brown Ready Rice)
2 1/2 tablespoons low-sodium soy sauce
Toasted sesame seeds (optional)
Sliced green onions (optional)


1. Combine broccoli stir-fry and edamame in a microwave-safe bowl. Microwave at HIGH 2 minutes or until thawed; set aside.

2. While vegetables thaw, heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add egg substitute; cook 2 minutes, stirring frequently, until scrambled. Remove from pan. Wipe pan with paper towels.

3. Heat sesame oil in pan over medium-high heat; add garlic and crushed red pepper. Cook 1 minute or until fragrant. Stir in vegetables and rice; cook 2 minutes or until thoroughly heated. Stir in soy sauce and reserved egg. Garnish with sesame seeds and onions, if desired.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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