Vegetable And Nut Fried Rice Recipe


Difficulty LevelEasyCuisine


 Groundnut oil2 Tablespoon
 Leek1 , thinly sliced
 Carrots2 , thinly sliced
 Garlic1 Clove (5 gm), crushed
 Grated fresh ginger1 Tablespoon
 Baby corn cobs3 Ounce, halved (75 Grams)
 Button mushrooms3 Ounce, halved (75 Grams)
 Mangetouts2 Ounce, topped and halved (50 Grams)
 Long grain white and brown rice8 Ounce, cooked (250 Grams)
 Light soy sauce3 Tablespoon
 Sesame oil2 Teaspoon
 Unsalted cashew nuts2 Ounce, toasted (50 Grams)

Nutrition Facts

Serving size: Complete recipe

Calories 1783 Calories from Fat 628

% Daily Value*

Total Fat 71 g108.8%

Saturated Fat 13.1 g65.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3791.3 mg158%

Total Carbohydrates 251 g83.5%

Dietary Fiber 13.4 g53.5%

Sugars 18.8 g

Protein 38 g75.6%

Vitamin A 480% Vitamin C 111.5%

Calcium 20.5% Iron 62.9%

*Based on a 2000 Calorie diet


1. Heat the oil in a wok, add the leek, carrots, garlic and ginger and stir-fry for 2 minutes.
2. Add the corn, mushrooms and mangetouts and stir-fry for 1 minute.
3. Toss in the rice, soy sauce, sesame oil, and salt and pepper, and stir-fry until heated through.
4. Sprinkle with the nuts and serve immediately.