Vegetable Fried Rice
Vegetable Fried Rice
YIELD Makes 4 side-dish servings
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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.
INGREDIENTS
| 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 |
PREPARATION:
- 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.
Cook's Tip
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.
This recipe appears in: Chinese
NUTRITIONAL INFORMATION:
| Fiber | 5 g |
| Carbohydrate | 40 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 8 % |
| Calories | 193 |
| Protein | 5 g |
| Sodium | 278 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 2 |
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