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Diets

Vegetable Fried Rice

This tasty version of a take-out favorite can be made in a snap with quick-cooking brown rice.

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This tasty version of a take-out favorite can be made in a snap with quick-cooking brown rice.

Servings
6

Ingredients

  • 1 1/2 Tbs. vegetable oil
  • 1 medium onion, quartered and sliced
  • 2 tsp. minced garlic
  • 1 tsp. grated fresh ginger
  • 8-oz. package shredded cabbage
  • 4 to 5 cups cooked long-grain rice
  • 16-oz. bag frozen mixed vegetables, thawed
  • 4 to 5 scallions (white and light green parts), finely chopped
  • 1 tsp. Asian sesame oil, optional

Preparation

In wok or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add 2 Tbs. water and cabbage.

Cover and cook, stirring occasionally, until cabbage is tender, 5 to 7 minutes.

Add mixed vegetables and scallions, and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil if using. Season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes. Serve immediately.

Nutrition Information

  • Calories 260
  • Carbohydrate Content 48 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 7 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 50 mg
  • Sugar Content 0 g