Healthy Vegetable Fried Rice
Servings: 4 servings
Calories: 515kcal
Ingredients
- 2 cups long grain rice
- 2 cup chicken/vegetable stock +1/3 cups until rice is cooked through
- 2 tbsp soy sauce
- 1/2 onion diced
- 1 garlic minced
- 2 Tbsp olive oil
- 1 Carrot peeled and diced
- 1 cup frozen peas, carrots, broccoli, and corn thawed
- 2 eggs scrambled
Instructions
- First, rinse the rice a couple of times and allow it to sit in lukewarm water for 30 minutes. I always do this prior to cooking the rice, as it cuts down on cooking time.
- Drain rice. Heat oil in a sauce pan and saute the onions until soft and translucent. Add the rice and stir for a minute. Next add the garlic and the carrots. Stir just to combine the ingredients. Pour in the stock and soy sauce, lower heat, cover and allow to cook on low for 10 minutes.
- After 10 minutes, check on the rice. If yours is still a bit hard and there's no liquid left, keep adding 1/3 cup of stock until the rice is cooked all the way. Different types of rice will cook differently and the cooking temperature will affect the amount of time it takes. If you find yourself in a situation where the rice is done, but you still have liquid in the pan - open the lid and allow it to cook off.
- Once the rice is cooked, turn heat off and mix in the frozen vegetables.
- At this point, you may add the scrambled eggs, and any other protein you wish.
Nutrition
Calories: 515kcal | Carbohydrates: 87g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 738mg | Potassium: 439mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4965IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg