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Vegetable Fried Rice Recipe
|Rice||1 Cup (16 tbs)|
|Olive oil/Salad oil||4 Tablespoon|
|Onion||1 , finely chopped|
|Capsicum||1⁄2 Cup (8 tbs), finely chopped|
|Peas||1⁄4 Cup (4 tbs), cooked|
|Carrots||1⁄4 Cup (4 tbs), finely chopped|
|Soy sauce||3 Teaspoon|
|Stock||1 Cup (16 tbs) (Enough To Cook Rice)|
Serving size: Complete recipe
Calories 1364 Calories from Fat 562
% Daily Value*
Total Fat 64 g97.8%
Saturated Fat 9.2 g46.1%
Trans Fat 0 g
Cholesterol 2.3 mg
Sodium 5126.7 mg213.6%
Total Carbohydrates 173 g57.8%
Dietary Fiber 8.8 g35.1%
Sugars 11.5 g
Protein 24 g47.5%
Vitamin A 117.9% Vitamin C 136.7%
Calcium 12.3% Iron 18.4%
*Based on a 2000 Calorie diet
Soak in water for half an hour.
Cook in rapidly boiling stock.
Rice should be a little more than half cooked. (Cook for about 20 minutes).
Grains should remain separate.
Drain into a sieve.
Spread rice on a tray to cool.
Heat oil in a pan and fry onion.
When light brown, add vegetables except peas.
Cook for five minutes, sitrring occasionally.
Add peas and salt.
Combine rice and soya sauce.
Add to the vegetables and fry gently until rice is evenly browned.
Sprinkle some water if rice is too dry to mix.