Vegetable Fried Rice Recipe

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 15 minutes

食材

2½ tablespoons vegetable oil (divided)

2-3 large eggs (lightly beaten)

1 cup diced onion

4 cloves garlic (minced)

1” minced ginger

3 cups cooked rice (chilled)

1 cup frozen peas and carrots, prepared as directed

2-3 tablespoons low-sodium soy sauce (see note)

1 T toasted sesame oil

1 T oyster sauce or fish sauce

步驟

Scramble

Heat ½ tablespoon of the vegetable oil in a wok (or large nonstick frying pan) over medium heat. Add beaten egg and gently scramble with a rubber spatula until just softly set, 1-2 minutes. Transfer to a bowl and set aside, returning the wok to the stovetop.

Add 1 tablespoon of oil to the wok, then add onion to the wok. Cook for 4-5 minutes until the onion is tender. Add garlic and ginger and stir until fragrant, 1 minute.

Add the remaining oil and let heat for a few seconds. Add rice, Mix and stir-fry 3-4 minutes until the rice is heated through and starts to brown.

Add peas and carrots, scrambled eggs, soy sauce, sesame oil, and oyster/fish sauce. Heat through.

營養

• 每份大小: 1 bowl
• 卡路里: 320 kcal
• 總脂肪: 12 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 9 g
• 反式脂肪: 0.1 g
• 膽固醇: 93 mg
• 鈉: 647 mg
• 總碳水化合物: 43 g
• 膳食纖維: 3 g
• 總糖: 2 g
• 蛋白質: 9 g