Vegetable Fried Rice
40 mins (prep 15, cooking 25)
14 ingredients
4 servings
I finally figured out how to make fried rice without having it stick to the bottom of the pan! It is really easy to make, easy to double, to adjust to your personal taste and it can be made ahead of time. You can also stir in another protein (i.e. tofu or chicken) in the end to make it a whole meal! It is a kids favorite and goes great with almost any meal!

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , beginner-cook , north-american , comfort-food , taste~mood , free-of... , equipment , potluck , one-dish-meal , time-to-make , asian , easy , kid-friendly , main-dish , american , inexpensive , vegetarian , to-go... , vegetable , stove-top ,
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Serving Size (236.31 g)
Servings 4
Amount per Serving
Calories 281.6 Calories from Fat 72.18
% Daily Value *
Total Fat 8.02g 49.36%
Saturated Fat 0.69g 13.86%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 172.89mg 28.82%
Total Carbohydrate 45.83g 61.1%
Dietary Fiber 3.03 g 48.55%
Sugars 0.12 g %
Protein 5.67g 45.36%
Vitamin A 3003.84IU% Vitamin C 6.85mg%
Calcium 35.85mg% Iron 2.65mg%
*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:
small onion, sesame, salt & pepper