Vegetable Fried Rice recipe - ingredients, nutrition and when to eat it
A simple one-bowl meal made by finely chopping vegetables like carrots and onions and stir-frying them with rice.
A simple one-bowl meal made by finely chopping vegetables like carrots and onions and stir-frying them with rice. The savory rice pairs well with the vegetables’ subtle sweetness. It’s a great choice for lunch or dinner when you want to use up the vegetables in your fridge.
Street food · 15 minutes to cook
Nutrition (per 359.2g serving): 529.2 kcal · protein 13.3g · carbohydrate 72.4g · fat 18.9g · sodium 477.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Before stir-frying, gently break up any clumps in the leftover rice so it cooks evenly in the pan.
Tips: Add the soy sauce around the edge of the pan rather than directly over the rice, let it sizzle briefly, then mix it in to bring out its aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Carrot — 0.3 pc
- Onion — 0.3 pc
- Green Onion — 0.3 stalk
- Egg — 1 pc
- Cooking Oil — 1 Tbsp
- Soy Sauce — 1 tsp
- Ground Black Pepper — 0.1 tsp