5-Ingredient Vegetable Fried Rice
Try this 5-Ingredient Vegetable Fried Rice recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 cups cooked brown rice
- 2 eggs, lightly whisked
- 1 teaspoon coconut oil (or other high heat cooking oil)
- 1 cup frozen mixed vegetables (i like the organic vegeta
- 1/4 - 1/3 cup low sodium soy sauce
- Carbohydrate 22.92225 g
- Cholesterol 0 mg
- Fat 0.80925 g
- Fiber 1.75499995350838 g
- Protein 2.262 g
- Saturated Fat 0.160875 g
- Serving Size 1 1 side dish serving (98g)
- Sodium 0.975 mg
- Sugar 21.1672500464916 g
- Trans Fat 0.0672750000000001 g
- Calories 109 calories
Heat oil in a large wok over medium high heat. Add whisked eggs to wok, let cook and set for a minute. Break up eggs with your spatula or spoon (I use this bamboo stir fry spatula) into small pieces. Add frozen mixed vegetables and cook for 2 minutes, stirring frequently. Add brown rice and soy sauce to vegetable and egg mixture and cook for up to 5 minutes or until all is heated through. Season well with coarse salt, fresh ground pepper and additional soy sauce to taste. Serve with red chili sauce or sriracha.
