Photo: Pille R. Priske
Spicy vegetable egg fried rice
10 ingredients
10 min + 20 min
Serves 4
openrecipes
Spice up your rice with this easy recipe and feel free to mix things up with different veg
Estimated Nutrition (whole recipe, rough)
450
Calories
19g
Protein
6g
Fat
80g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g basmati rice or 400g/14oz leftover cooked rice
- 1-2 red chillies , deseeded and grated or very finely chopped
- 3 garlic cloves , crushed
- 1 tbsp sunflower oil
- 2 large carrots , diced
- 200g Chinese cabbage , finely sliced
- 2 eggs , lightly beaten
- 3 spring onions , sliced
- 200g frozen peas
- 1 tbsp soy sauce , plus extra for serving, if you like
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes