Fried Brown Rice with Veggies and Egg

15 mins (prep 5, cooking 10)
16 ingredients
1 servings
This is a filling lunch and a great use of leftover brown rice. It's a little bit high in fat, but pair with fruit for a balanced meal. Use whatever veggies you have on hand, and all measurements are approximate, but this is a good mix. Use about 2/3-1c. of vegetables for a healthy lunch!

Categories:  vegetarian vegetarian-meals , vegetarian-meals lunch , quick , asian vegetarian-meals , vegetarian , lunch , asian , vegetarian-meals ,
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Serving Size (4.62 g)
Servings 1
Amount per Serving
Calories 0.0 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.0mg 0.0%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.0mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
c, chopped fresh broccoli, stalk celery, c, or, diced red bell pepper, minced ginger, c, c, tamari or soy sauce, lemon wedge