Cookbook:Fried Rice (Vegetarian)
Appearance
Fried Rice (Vegetarian) | |
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Category | Rice recipes |
Servings | 5 |
Time | 1 hour |
Difficulty |
NUTRITION FACTS | |
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Serving Size: | 1/5 of recipe (400 g) |
Servings Per Recipe: | 5 |
Amount per serving | |
Calories | 173 |
Calories from fat | 80 |
Total Fat | 8.9 g |
Saturated Fat | 1.1 g |
Cholesterol | 5 mg |
Sodium | 2913 mg |
Total Carbohydrates | 20.7 g |
Dietary Fiber | 8.9 g |
Sugars | 14.2 g |
Protein | 2.5 g |
Vitamin A | 67% |
Vitamin C | 21% |
Calcium | 9% |
Iron | 12% |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice | Fried rice
Ingredients
[edit | edit source]- 2 packs (8 ea./800 g/1.8 lb) carrots, cut into 5×1×1 cm (2.0×0.39×0.39 in) pieces
- 1 pack (200 g/7.1 oz) bean sprouts, soaked in hot water and drained
- 1 pack (200 g/7.1 oz) broccoli florets, soaked in hot water and drained
- 1 pack (200 g/7.1 oz) mushrooms, quartered and soaked in hot water
- ½ pack (250 g/8.8 oz) cabbage, cut into 2 cm (0.79 in) pieces
- 4 scallions, cut into 1.5 cm (0.59 in) pieces
- 3 tbsp corn oil
- 3 cloves garlic, minced
- ¼ big onion, chopped
- 1 cup (100 g/3.5 oz) cooked rice
- 2 tbsp salt
- 1½ tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce substitute (or omit)
- 1 tbsp pepper