Veggie Fried Rice (Vegan)
60 mins (prep 45, cooking 15)
17 ingredients
6 servings
This fits the bill when I'm craving Chinese take-out minus the MSG. The TVP makes a great substitute for egg and boosts the protein content without adding cholesterol. This is inspired by a recipe I found here: Prep time is for cooking rice while chopping veggies. Serves about 4 as an entree or 6 as a side.

Categories:  <-60-mins , time-to-make ,
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Serving Size (85.04 g)
Servings 6
Amount per Serving
Calories 308.85 Calories from Fat 289.71
% Daily Value *
Total Fat 32.19g 297.12%
Saturated Fat 3.96g 118.86%
Trans Fat 2.17g %
Cholesterol 0.0mg 0.0%
Sodium 291.41mg 72.85%
Total Carbohydrate 4.39g 8.78%
Dietary Fiber 1.21 g 29.11%
Sugars 1.18 g %
Protein 2.01g 24.08%
Vitamin A 479.97IU% Vitamin C 4.69mg%
Calcium 13.48mg% Iron 0.58mg%
*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:
cooked brown rice, medium onion, stalks celery, fresh thyme, ginger powder