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Quick and easy vegetable fried rice
Aromatic, quick and easy fried rice filled with fresh vegetables is a substantial yet light recipe for dinner and makes for great leftovers.
Course
Dinner
Cuisine
Asian
Keyword
How to make vegetable fried rice, vegetable fried rice, Vegetable fried rice recipe
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
-6
Calories
299
kcal
Author
Alida Ryder
Ingredients
1
onion
finely chopped
2
carrots
finely chopped
3
garlic cloves
thinly sliced
5
cm
piece fresh ginger
finely grated
1
red bell pepper
cubed
1
yellow bell pepper
cubed
250
g (½lb)
mushrooms
sliced
2
cups
tenderstem broccoli
stems sliced
1
cup
frozen corn kernels
1
cup
frozen peas
4
cups
cooked rice
1-2
teaspoons
fish sauce
2-3
tablespoons
soy sauce
1-2
tablespoons
yuzu/lemon/lime juice
fresh coriander and chillies
to serve (optional)
Instructions
Heat a splash of vegetable oil in a hot wok.
Fry the onion and carrot until soft then add the ginger and garlic.
Add the remaining vegetables and stir-fry for 5 minutes until cooked but still tender-crisp.
Add the rice and sauces and stir-fry for another 2-3 minutes.
Serve immediately.
Nutrition
Calories:
299
kcal
|
Carbohydrates:
62
g
|
Protein:
10
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
651
mg
|
Potassium:
634
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
6364
IU
|
Vitamin C:
113
mg
|
Calcium:
49
mg
|
Iron:
2
mg