health guides
Vegetable Fried Rice
Any type of rice or combination of vegetables works in this Asian favorite.
Ingredients
- 120mL vegetable broth
- 45mL soy sauce, low sodium
- 10mL sesame oil
- 3 cloves garlic, minced
- 7g ginger root, minced
- 150g carrots, sliced diagonally
- 115g broccoli florets
- 150g celery, sliced diagonally
- 90g mushrooms, sliced white or shiitake
- 85g bean sprouts
- 200g cooked rice, white or brown
Directions
- Mix together broth and soy sauce in a small bowl; set aside.
- In a wok or large skillet, heat oil until hot. Add garlic and ginger root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium heat for 2–3 minutes. Add celery and cook for 1–2 minutes. Stir in mushrooms and sprouts, stir fry for 1 minute. Add rice and broth mixture and continue to stir fry until rice is heated through.
Nutrition Facts
Calories 285
Calories from Fat 29 (10%)
(5%)Total Fat 3g
(3%)Saturated Fat 1g
Poly-Unsaturated Fat 1g
Mono-Unsaturated Fat 1g
(0%)Cholesterol 0mg
(25%)Sodium 607mg
(13%)Potassium 470mg
Total Carbohydrate 56g
(13%)Dietary Fibre 3g
Sugars 5g
Sugar Alcohols 0g
(17%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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