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Nutrition Facts
Serving Size 1 (230g) Recipe makes 4 servings
Calories 260
Calories from Fat 65		(25%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 538mg		22%
Potassium 255mg		7%
Total Carbohydrate 43.4g		14%
	Dietary Fiber 2.8g	11%
	Sugars 4.5g
Protein 5.5g		10%
detailed view... how is this calculated?

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Vegetable Fried Rice

Recipe #304722 | 30 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Lainey6605
May 25, 2008

Sesame oil gives this dish a nutty flavor, but if you don't have it, you can use canola oil instead. For the fluffiest fried rice, start with cold rice - it won't clump like warm rice can. Recipe is from Woman's World.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons soy sauce
1 teaspoon lime juice
2 tablespoons toasted sesame oil
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, sliced
3/4 cup shredded carrot
2 1/2 cups cold cooked rice
1/2 cup frozen peas
1 tablespoon chopped fresh cilantro (optional)
scallion, strips (optional)

Directions

1
Mix soy sauce and lime juice; set aside.
2
In skillet, heat oil over medium heat.
3
Add onion and garlic; cook, stirring, 1 minute.
4
Stir in red pepper and carrots; cook until crisp-tender, 2-3 minutes.
5
Add rice; cook, stirring, 2 minutes.
6
Add soy sauce mixture; cook stirring, 2 minutes.
7
Add peas; cook 2 minutes.
8
Sprinkle with cilantro and, if desired, garnish with scallion.

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Featured Reviews for This Recipe

From: Boomette

On Nov 14, 2008

I really loved the color of this fried rice. I shredded 1 1/4 cup of carrots so I used them all. This was good. But I think another time I'll try 1 tbs of olive oil and 1 tbs of sesame oil. It would be a nice balance. Cause I feel that it tasted too much sesame oil even though I like this taste. Thanks Lainey. Made for Holiday tag.

0 people found this review helpful

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From: Rinshinomori

On Jun 7, 2008

I made this for ZWT 4 challenge of using 5 veggies and stir fry. I make fried rice often and it's always when I have a bit of fish, chicken, seafood, beef, or pork leftover from night before. For this, I had about 2 oz grilled wild caught salmon leftover from last night's dinner. Along with salmon, I added not only 5, but 7 different vegetables. They are carrots (cubed and microwaved with a bit of water for 1 minute), peas, green pepper, green onion, slivers of sugar snap peas, onion, and gobo which is Japanese burdock (great for digestion and crunch). I wanted to keep some crunch to this fried rice and cut onion and green pepper about 1 x 1 in. Also, added 1 egg while stir frying. Instead of using all sesame oil, I used both sesame and canola oil. Thank you Lainey for posing this yummy recipe!

1 person found this review helpful

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From: Dreamer in Ontario

On Feb 10, 2009

I really enjoyed the flavour imparted by the sesame oil. This versatile recipe would be good with the addition of tofu or chicken. It was also very quick to prepare and cook - very much appreciated when time is short. Made for ZAAR STARS TAG GAME.

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From: Annacia

On Jan 18, 2009

I must say that I like this better than the Chinese Restaurant stuff. This have a "cleaner" flavor and isn't cluttered with unneeded fat and salt. I don't keep soy sauce because of the heavy salt factor but the lime juice and walnut oil that I used produced a great flavor. It was faster for me to just mince the carrot than dig out the food processor and then wash it all for the small amount of carrot needed for 2 servings. This would make be a full meal deal with shrimp added :D. Made for Zaar Stars.

1 person found this review helpful

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