Vegetable Fried Rice
Fried rice comes alive with a vibrant mix of broccoli, red pepper and carrot. The vegetables also boost the amount of vitamins and minerals in this traditional Chinese favorite.
Makes 4 side-dish servings
|1||teaspoon vegetable oil|
|1-1/2||cups small broccoli florets|
|1/2||cup chopped red bell pepper|
|2||cups chilled cooked white rice|
|1||tablespoon reduced-sodium soy sauce|
|1/2||cup shredded carrot|
- Heat oil in large nonstick skillet over medium heat. Add broccoli and bell pepper; stir-fry 3 minutes or until crisp-tender.
- Add rice and soy sauce; stir-fry 2 minutes. Add carrot; heat through.
Don't throw away those broccoli stems after removing the florets for this recipe. Instead, peel the stems with a vegetable peeler, cut them crosswise into thin slices and steam until crisp-tender.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||8 %|
Check out more recipes for Chinese