Thai Mixed Vegetable Fried Rice Recipe Video
Summary
Ingredients
| Cooked rice | 2 Cup (32 tbs) (jasmine rice) | |
| Mixed vegetables | 1 Cup (16 tbs), frozen (and thawed) | |
| Sugar | 1 Tablespoon | |
| Garlic powder | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Soya sauce | 1 Tablespoon | |
| Dark soya sauce | 1 Tablespoon | |
| Eggs | 1 | |
| Vegetable oil | 1 Teaspoon | |
| Parsley | 1 Teaspoon, chop |
Nutrition Facts
Serving size
Calories 421 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 1350.4 mg56.3%
Total Carbohydrates 79 g26.4%
Dietary Fiber 3.8 g15.2%
Sugars 15 g
Protein 11 g23%
Vitamin A 36.4% Vitamin C 13.8%
Calcium 5.4% Iron 19.9%
*Based on a 2000 Calorie diet
Things You Will Need
WokDirections
1. Set the heat on medium high and preheat the wok, pour the oil, crack the egg and scramble it completely.
2. Add the vegetables and rice, stir the well, add both the soy sauce, sugar, garlic powder and salt.
3. Stir everything well until all ingredients have combined well; separate the rice as much as you can.
SERVING
4. Serve the mixed vegetable fried rice and garnish with chopped parsley.
TIPS
Put the cooked jasmine rice in the refrigerator for 1-2 hours before cooking, because the tend to stick.
Chef
