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Vegetarian Fried Rice

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Vegetarian Fried Rice
  • Prep 15 min
  • Total 35 min
  • Servings 4
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Looking for a rice side dish? Then check out wonderful this fried rice made with veggies – ready in 35 minutes.
Updated Sep 21, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For an easy dessert, toss canned mandarin orange segments with chopped crystallized ginger, and spoon over orange or pineapple sherbet.
  • tip 2
    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

440 Calories, 10g Total Fat, 15g Protein, 80g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
16%
16%
Exchanges:
4 Starch; 4 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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