Vegetable Fried Rice

Photo: Ryan Benyl; Styling: Stephana Bottom

Use frozen vegetables to make this asian-inspired fried rice in under 20 minutes!

Yield: Serves 4
Cost per Serving: $1.19
Recipe from All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 539
  • Fat: 22g
  • Saturated fat: 3g
  • Protein: 14g
  • Carbohydrate: 73g
  • Fiber: 7g
  • Cholesterol: 140mg
  • Sodium: 801mg

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1/4 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 teaspoons peeled, minced fresh ginger
  • 5 cups cold, cooked brown rice
  • 1/2 teaspoon salt
  • 4 scallions, white and light green parts, chopped
  • 1 12-oz. bag mixed frozen vegetables
  • 2 teaspoons sesame oil

Preparation

  1. 1. In a bowl, combine soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until just set. Transfer to a bowl; wipe out skillet.
  2. 2. Heat remaining 2 Tbsp. oil in same skillet. Saute garlic and ginger for 30 seconds. Add rice and salt; stir-fry until starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables; stir-fry until hot, about 5 minutes. Return egg to skillet; stir-fry until combined. Drizzle with sesame oil and serve.
Also featured in: All You, July 2009
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