Fried White Rice with Vegetables
Elevate your weeknight dinners with this quick and flavorful Fried White Rice with Vegetables, a colorful one-pan meal that’s ready in just 30 minutes! Featuring tender cooked white rice stir-fried to perfection with vibrant carrots, bell peppers, fresh or frozen peas, and a fragrant mix of garlic and ginger, this recipe is packed with wholesome ingredients and bold flavors. The addition of scrambled eggs and a drizzle of soy sauce and sesame oil lends a savory depth, while green onions provide a fresh finishing touch. Perfect as a hearty main dish or a delicious side, this fried rice is a go-to recipe for busy nights or whenever you're craving a healthier take on classic takeout.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked white rice
- 2 medium carrots
- 1 cup peas (fresh or frozen)
- 1 medium bell pepper (red, yellow, or green)
- 4 stalks green onions
- 2 large eggs
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil or canola oil
- 2 cloves garlic
- 1 teaspoon ginger (grated)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the ingredients: finely dice the carrots, bell pepper, and green onions. Mince the garlic and grate the ginger. Have all ingredients ready to work quickly during cooking.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Crack the eggs into the pan and scramble them using a spatula. Once cooked, remove the scrambled eggs and set aside.
Add the remaining vegetable oil to the pan. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
Add the diced carrots, peas, and bell pepper to the pan. Sauté for 3-4 minutes, stirring frequently, until the vegetables start to soften.
Push the vegetables to one side of the pan and add the cooked white rice to the other side.
Drizzle the soy sauce and sesame oil over the rice. Stir everything together to combine, mixing the rice evenly with the vegetables.
Add the scrambled eggs back to the pan, breaking them into smaller pieces as you mix.
Season with salt and black pepper. Stir in the green onions and cook for an additional 1-2 minutes.
Serve the fried white rice with vegetables hot, garnished with additional green onions if desired. Enjoy!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4358 mg | 189% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 22.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
