Vegetable Fried Rice Photo
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:

  1. Heat oil in large nonstick skillet over medium heat. Add broccoli and bell pepper; stir-fry 3 minutes or until crisp-tender.
  2. 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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