Start rice, cooking per instructions on package.
Wash and chop veggies to prep them before starting to cook. You can cook up whatever veggies you have on hand, or enjoy eating. I suggest to always use onion, and then add celery, broccoli, carrots, mushrooms, etc. When rice is nearly done, within about 5 minutes, go ahead and heat oil in wok or skillet on a high temperature.
Add veggies to skillet, along with 1 tsp minced garlic. Add about 1/8 tsp ginger, if desired, and any other favorite stir-fry seasonings you may prefer, such as 5-spice powder. Cook veggies, stirring very often to stir-fry them.
Drain rice once done.
Add egg once onions turn clear and scramble in. Once eggs are done, add rice to skillet and stir in. Add soy sauce - about 1/4 cup or to taste/preference.
I prefer my rice to all be coated with a light coating of soy sauce but you can vary the amount you add according to how much rice you put in, and how much you prefer.
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 97 (14%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 64.3mg||2 %|
|Potassium 1881.8mg||50 %|
|Total Carbohydrate 128g||38 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 116.4g|
|Protein 19.3g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 672
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