Vegetable Fried Rice Recipe
Ingredients
| Cooked rice | 3 Cup (48 tbs) | |
| Grated ginger | 1 Tablespoon | |
| Minced garlic | 1 Tablespoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Onion | 1 Small, chopped | |
| Cauliflower florets | 1⁄4 Cup (4 tbs), chopped | |
| Soy sauce | 1 Tablespoon | |
| Vinegar | 1 Teaspoon | |
| Oil | 1 Tablespoon | |
| Ground pepper | To Taste | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 493 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 628.8 mg26.2%
Total Carbohydrates 94 g31.4%
Dietary Fiber 4.1 g16.5%
Sugars 7 g
Protein 9 g18.5%
Vitamin A 0.1% Vitamin C 32.7%
Calcium 6.4% Iron 26.3%
*Based on a 2000 Calorie diet
Directions
Add 3/4 cup spring onions, and other vegetables, and stir fry on high heat for a minute, till cooked.
Add soy sauce and vinegar and toss lightly.
Reduce heat and add rice, salt and fresh ground black pepper.
Toss until well mixed.
Garnish with reserved spring onions and serve.
Chef
