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Carrot, Peas and Mushroom Fried Rice

 
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Leftover rice is great for making fried rice, add whatever veggies you have in the fridge or freezer. Any your favorite stir-fry sauce or a combination of sauce binds everything together, scrambled eggs is always a great addition to add. Quick and easy to put together, and goes well with any Chinese dishes.

Yield

2

servings

Prep

10

min

Cook

8

min

Ready

20

min

Trans-fat Free, High Fiber
 

Ingredients

1 tablespoons vegetable oil
½ inch ginger
finely chopped or minced
*
2 cloves garlic
or as needed, minced
2 each scallions, spring or green onions
thinly sliced, or baby leeks
1 cup mushrooms, button
or cremini, sliced
1 small carrots
cut into small cubes
2 cups rice
cooked from leftover
½ cup peas, frozen
*
½ cup corn
fresh or frozen
1 large eggs
cooked and scrambled, optional
Sauce:
2 tablespoons soy sauce, tamari
or to taste
1 teaspoon sesame oil
½ tablespoon rice vinegar
or to taste
1 teaspoon sugar

Directions

Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.

Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.

Stir in the carrots, and cook for about 3 minutes until tender.

Meanwhile in a small bowl, mix together the sauce ingredients until well blended.

Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.

Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.

Stir in the scrambled eggs until well combined.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 406g (14.3 oz)
Amount per Serving
Calories 88414% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 1305mg 54%
Total Carbohydrate 56g 56%
Dietary Fiber 7g 27%
Sugars g
Protein 42g
Vitamin A 91% Vitamin C 16%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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