Fried Rice
This Chinese-inspired, plant-based fried rice recipe really gets your taste buds going. If you're like me and cook a bunch of rice ahead of time, this recipe has your name all over it.
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Servings: 6 people
Serving Size:1 cup
Nutrition
Calories:247 kcal
Carbs:41 g
Sodium:191 mg
Potassium:211 mg
Phosphorus:82 mg
Protein:4 g
Fiber:2 g
Equipment
- 1 Large saute pan
- 1 Wooden Spoon
Ingredients
- 1 Carrots Peeled and diced
- 1 White onion Diced
- ½ cup Peas Frozen, defrosted
- ½ cup Corn Frozen, defrosted
- ½ Garlic cloves Minced
- 4 cups Jasmine rice Cooked per instructions, and chilled
- 3 Green onions Thinly sliced
- 4 tbsp Coconut aminos
- 3 tbsp Vegetable oil Separated into ½ tbsp and 1 ½ tbsp
- ½ tsp Sesame oil
- Pinch Black pepper
Instructions
- Heat 1 ½ tbsp of oil in a large sauté pan over medium-high heat until the pan is hot. Add carrots, onion, peas, corn, and garlic. Sauté for about 5 minutes or until the onion and carrots are soft.
- Increase heat to high, and add the remaining 1 ½ tbsp of oil, chilled rice, green onions, and coconut aminos. Stir until combined.
- Continue cooking for 3 minutes to fry the rice, stirring occasionally.
- Remove from heat, and stir in the sesame oil until combined. Taste and season with extra coconut aminos, if needed.
- Serve immediately, or refrigerate in for up to 3 days.
Full Nutrition
Nutrition Facts
Fried Rice
Amount Per Serving (1 cup)
Calories 247
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.05g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Sodium 191mg8%
Potassium 211mg6%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 1852IU37%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 0.2mg10%
Vitamin C 9mg11%
Vitamin E 1mg7%
Vitamin K 29µg28%
Calcium 27mg3%
Copper 0.1mg5%
Folate 26µg7%
Iron 1mg6%
Manganese 1mg50%
Magnesium 25mg6%
Phosphorus 82mg8%
Selenium 8µg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
