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Carrot, Peas and Mushroom Fried Rice

Carrot, Peas and Mushroom Fried Rice Carrot, Peas and Mushroom Fried Rice Carrot, Peas and Mushroom Fried Rice

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.













Trans-fat Free, High Fiber


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
2 tablespoons soy sauce, tamari
or to taste
1 teaspoon sesame oil
½ tablespoon rice vinegar
or to taste
1 teaspoon sugar


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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