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Easy Vegetable Fried Rice

 
One serving costs about $0.64

$0.64 per serving

13 people like this recipe

13 likes

This recipe is ready in 20 minutes

Ready in 20 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish Indian,Chinese,Asian
spoonacular Score:45%

Spoonacular Score: 45%

 

Need a gluten free and vegetarian side dish? Easy Vegetable Fried Rice could be a great recipe to try. This recipe serves 4 and costs 64 cents per serving. One serving contains 236 calories, 7g of protein, and 10g of fat. This recipe from Foodista has 13 fans. Head to the store and pick up ginger, dash of sugar, peas, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes. This recipe is typical of Chinese cuisine. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is good. Try Quick and easy vegetable fried rice, Easy Vegetable Fried Brown Rice with Egg, and veg fried rice , how to make vegetable fried rice | rice s for similar recipes.

Ingredients

Servings:
1 cup
1 cup broccoli
broccoli
1 Tbsp
1 Tbsp butter
butter
0.33 cups
0.33 cups carrots
carrots
2 cups
2 cups cooked rice
cooked rice
1
1  egg
egg
1 clove
1 clove garlic
garlic
1 Tbsp
1 Tbsp ginger
ginger
0.5 cups
0.5 cups green beans
green beans
0.5 cups
0.5 cups peas
peas
1.5 Tbsps
1.5 Tbsps sesame oil
sesame oil
some
some soy sauce
soy sauce
1 dash
1 dash sugar
sugar
1 cup broccoli
1 cup
broccoli
1 Tbsp butter
1 Tbsp
butter
0.33 cups carrots
0.33 cups
carrots
2 cups cooked rice
2 cups
cooked rice
1  egg
1
egg
1 clove garlic
1 clove
garlic
1 Tbsp ginger
1 Tbsp
ginger
0.5 cups green beans
0.5 cups
green beans
0.5 cups peas
0.5 cups
peas
1.5 Tbsps sesame oil
1.5 Tbsps
sesame oil
some soy sauce
some
soy sauce
1 dash sugar
1 dash
sugar

Equipment

bowl
bowl
frying pan
frying pan
pot
pot
wok
wok
bowl
bowl
frying pan
frying pan
pot
pot
wok
wok


Instructions

  1. First blanch the raw green vegetables by sticking them in a pot of boiling water for a couple of minutes and then draining them. If you're using frozen vegetables, follow the package cooking instructions, but stop shy of three minutes of cooking time so they don't get mushy.
  2. In large pan or wok, heat your sesame oil over medium heat. Throw in the garlic and ginger and fry that up for about a minute. Add the carrots and stir quickly for a minute or two. Then add the rice.
  3. Now add soy sauce based on your saltiness preference.
  4. Let that sizzle while you whip your egg in a small bowl. Move your rice to the edges of the pan so you have an empty space in the middle. Add the egg and scramble it up. When it looks close to being cooked, stir the rice back into the middle of the pan.
  5. Next, throw in the broccoli and peas or other blanched vegetables of your choice. Add the sugar and stir for a couple minutes, then add the butter. Once the butter is melted through, let the rice sit there. Let it sizzle a bit.
  6. That's it! Serve your fried rice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.73
Ingredient
1 cup broccoli
1 tablespoon butter
⅓ cups carrots
2 cups cooked rice
1 egg
1 clove garlic
1 tablespoon ginger
½ cups green beans
½ cups peas
1.5 tablespoons sesame oil
some soy sauce
Price
$0.20
$0.12
$0.07
$0.34
$0.24
$0.07
$0.04
$0.18
$0.64
$0.51
$0.49
$2.90

Tips

Health Tips

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
235 Calories
7g Protein
9g Total Fat
30g Carbs
6% Health Score
Limit These
Calories
235
12%

Fat
9g
15%

  Saturated Fat
3g
19%

Carbohydrates
30g
10%

  Sugar
3g
3%

Cholesterol
48mg
16%

Sodium
1064mg
46%

Get Enough Of These
Protein
7g
15%

Vitamin A
2305IU
46%

Vitamin C
30mg
37%

Manganese
0.65mg
32%

Vitamin K
32µg
30%

Selenium
10µg
15%

Phosphorus
125mg
13%

Vitamin B6
0.24mg
12%

Folate
43µg
11%

Fiber
2g
11%

Vitamin B2
0.16mg
10%

Vitamin B3
1mg
9%

Magnesium
34mg
9%

Iron
1mg
8%

Potassium
271mg
8%

Vitamin B1
0.12mg
8%

Vitamin B5
0.77mg
8%

Copper
0.15mg
8%

Zinc
1mg
7%

Calcium
43mg
4%

Vitamin E
0.64mg
4%

Vitamin D
0.27µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need

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