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Chinese Fried Rice
Serving Size:
6
people
This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.
Recipe by:
Mayumi Tavalero
Cook Times
Active Prep
10
Hands-On Cook
10
Hands-Off Cook
25
Passive
0
Total Time
45
minutes
minutes
Recipe Serving Size
6
people
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok
Ingredients
1
tablespoon
avocado oil
or favorite high heat oil
2
egg
lightly beaten
2
cup
long grain white rice
cooked according to package directions
1
tablespoon
soy sauce
more or less to taste
1/4
teaspoon
freshly ground black pepper
1
teaspoon
sesame oil
1/4
cup
green onion
thinly sliced
1/2
cup
frozen peas and carrots
Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over high heat.
When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add green onions, peas and carrots, tossing to thoroughly combine.
Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
Add pepper; taste and correct seasonings.
Remove from heat and add sesame oil to finish.
Reheating Instructions
Heat in microwave, covered, on full power.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
51
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
201
mg
|
Potassium:
133
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1229
IU
|
Vitamin C:
2
mg
|
Calcium:
33
mg
|
Iron:
1
mg