Combine the rice with 4 cups of water in a large saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes.
If using eggs, heat half of the oil in a medium-wide skillet. When hot, add the beaten eggs. Turn the heat down to medium-low, Cover, and cook until the eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. when cool enough to handle, cut into strips about 1/2 inch wide by 1 1/2 inches long.
Heat the remaining oil in a wok or stir-fry pan. Add the mixed vegetables and stir-fry until they are just tender-crisp. Add the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes. Stir in the optional egg strips and serve, passing around.
Serve this with some pan-sauteed tofu on the side, and perhaps some sliced tomatoes and bell peppers.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 62 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 93.1mg||29 %|
|Sodium 36.5mg||1 %|
|Potassium 192mg||5 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 35g|
|Protein 6.6g||9 %|
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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: 237
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