Vegetable Fried Rice



8 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 121
Fat 2.1 g
Satfat 0.4 g
Protein 4.3 g
Carbohydrate 20.9 g
Cholesterol 27 mg
Iron 1.4 mg
Sodium 392 mg
Caloriesfromfat 16 %
Fiber 1.7 g
Calcium 26 mg


1 teaspoon vegetable oil
1 teaspoon dark sesame oil
2/3 cup thinly sliced celery
1 cup trimmed snow peas
3 cups cold cooked rice
1 cup frozen peas and carrots, thawed
1/2 cup sliced green onions
2 tablespoons chopped fresh basil
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 to 2 teaspoons grated peeled fresh ginger
1/4 teaspoon pepper
Cooking spray
1 large egg, beaten


Heat oils in a nonstick skillet over mediumhigh heat. Add celery; stir-fry 3 minutes. Add snow peas; stir-fry 1 minute. Add rice and next 7 ingredients; stir-fry 4 minutes. Transfer rice mixture to serving bowl.

Coat pan with cooking spray; place over medium-high heat until hot. Add egg; stir-fry 1 minute. Stir egg into rice mixture.