Vegetable Fried Rice

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 121
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Protein: 4.3g
  • Carbohydrate: 20.9g
  • Cholesterol: 27mg
  • Iron: 1.4mg
  • Sodium: 392mg
  • Calories from fat: 16%
  • Fiber: 1.7g
  • Calcium: 26mg


  • 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


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