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Vegetarian Fried Rice

  • 4servings
  • 35minutes
  • 440calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups uncooked quick-cooking brown rice

  2. 2 eggs, beaten

  3. 1 tablespoon vegetable oil

  4. 2 medium carrots, sliced (1 cup)

  5. 8 medium green onions, sliced (1/2 cup)

  6. 1 clove garlic, finely chopped

  7. 2 cups snow (Chinese) pea pods, cut in half

  8. 1 cup bean sprouts

  9. 2 tablespoons soy sauce

Instructions Jump to Ingredients ↑

  1. Cook rice as directed on package.

  2. While rice is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Pour beaten eggs over bottom of skillet and cook until firm; remove from skillet and set aside. When eggs are cool, cut into small pieces.

  3. Heat oil in same skillet over medium-high heat. Cook and stir carrots, onions and garlic in oil 1 minute. Stir in pea pods and bean sprouts; cook and stir 2 minutes. Stir in rice and soy sauce; reduce heat to medium. Cook 2 minutes, stirring occasionally. Stir in eggs; cook until heated through.

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