• 16 Ratings

Skip the takeout tonight and try this 30-minute vegetarian fried rice recipe instead. It's loaded with fresh ingredients (cabbage, carrot, peas) and flavor (from soy sauce, ginger, and Sriracha) instead of dripping with extra oil.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together eggs and the water. Coat an unheated 12-inch nonstick skillet with cooking spray. Preheat skillet over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist, keeping eggs in large pieces. Carefully transfer eggs to a medium bowl; set aside.

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Instructions Checklist
  • In the same skillet, heat oil over medium-high heat. Add ginger and garlic; cook for 30 seconds. Add cabbage, carrot, and pea pods; cook and stir for 2 minutes. Stir in cooked eggs, brown rice, green onion, soy sauce, and chile sauce; cook and stir about 2 minutes or until heated through. Top with cilantro. Serve with lime slices.

Nutrition Facts

250 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 212 mg cholesterol; 367 mg sodium. 386 mg potassium; 31 g carbohydrates; 4 g fiber; 5 g sugar; 11 g protein; 57 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 2 mg iron;

Reviews

16 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3