Try this Vegetable Fried Rice recipe, or contribute your own.
Suggest a better description6 SERVINGS DAIRY-FREE This tasty version of a take-out favorite can be made quickly, whether or not you cooked extra rice the previous night. MEAL PLAN: Serve with a simple salad of mixed greens (mesclun) and small peeled and sectioned seedless oranges, dressed in a natural low-fat vinaigrette. Heat veggie burgers or soy sausages on a large skillet or griddle to serve alongside the rice. IN WOK or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring occasionally, until cabbage is tender, 5 minutes. Add mixed vegetables and green onions and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil, then season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes, then serve. Per serving: 253 cal.; 7g prot.; 6g total fat (1g sat. Fat); 45g carb.; 0 chol.; 564mg sod.; 8g fiber Recipe by: Vegetarian Times, January 1999, page 31
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 6 | ||
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Calories: 636 | ||
Calories from Fat: 67 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 174.7mg | 6 % | |
Potassium 678.7mg | 18 % | |
Total Carbohydrate 128.6g | 38 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 118.9g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database 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: 636
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