Veggie Fried Rice
CALORIES: 310
PREP: 5 minutes
COOK: 10 minutes
This simple but satisfying Veggie Fried Rice is a total weeknight wonder. It comes together in just about 15 minutes on the stove with ingredients that you probably already have on hand. Double the recipe because this dish makes excellent leftovers for lunch.
Ingredients
| 1 tbsp | vegetable oil |
|---|---|
| 1 | yellow onion, finely diced |
| 1 | garlic clove, minced |
| 1 1/2 cups | frozen mixed vegetables |
| 1 cup | shelled edamame |
| 2 | eggs, beaten |
| 3 cups | cooked rice (leftover is ideal) |
| 2 tbsp | soy sauce |
Directions
In a large wok or skillet, heat the oil over high heat. Add the onion, stirring frequently, for 3 to 4 minutes. Add the garlic and cook for another 30 seconds. Add the frozen vegetables and shelled edamame and cook for 2 to 3 minutes. Push the vegetable mixture over to one side of the pan and on the other side of the pan, add beaten eggs. Stir the eggs constantly until they’re set. Combine the vegetable mixture and eggs and stir in the cooked rice. Stir in the soy sauce and cook for an additional 2 minutes.
| Per serving | |
|---|---|
| Calories (kcal) | 310 |
| Total Fat (g) | 8 |
| Saturated fat (g) | 1 |
| Cholesterol (mg) | 95 |
| Sodium (mg) | 510 |
| Total Carbohydrate (g) | 46 |
| Dietary Fiber (g) | 3 |
| Total Sugars (g) | 5 |
| Protein (g) | 12 |
| Vitamin D (mg) | 1 |
| Calcium (mg) | 55 |
| Iron (mg) | 2 |
| Potassium (mg) | 308 |
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