Vegetarian Fried Rice

Vegetarian Fried Rice

Looking for a rice side dish? Then check out wonderful this fried rice made with veggies – ready in 35 minutes.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

4

servings

2
cups uncooked quick-cooking brown rice
2
eggs, beaten
1
tablespoon vegetable oil
2
medium carrots, sliced (1 cup)
8
medium green onions, sliced (1/2 cup)
1
clove garlic, finely chopped
2
cups snow (Chinese) pea pods, cut in half
1
cup bean sprouts
2
tablespoons soy sauce
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve_With
For an easy dessert, toss canned mandarin orange segments with chopped crystallized ginger, and spoon over orange or pineapple sherbet.
Did You Know
Yields differ between regular rice and instant rice. One cup of uncooked regular rice equals 3 cups cooked, and 1 cup of instant rice equals 2 cups cooked.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,),
  • Cholesterol 105mg;
  • Sodium 520mg;
  • Total Carbohydrate 80g
    • (Dietary Fiber 8g,
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 4 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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