Vegetable fried rice
Best made with rice cooked the day before.
- Servings
- 2
- Prep
- 10 min
- Cooking
- 10 min
- Total
- 20 min
- Difficulty
- Easy
Ingredients
| Amount | Ingredient | g |
|---|---|---|
| 1 cup | Rice | 185 |
| 1 pc | Carrot | 70 |
| 1 pc | Bell pepper | 150 |
| 2 tbsp | Soy sauce | 32 |
| 1 tsp | Ginger | 2 |
| 2 tbsp | Olive oil | 26 |
Nutrition per serving
| Energy | 495 kcal / 2 070 kJ |
|---|---|
| Protein | 8.6 g |
| Carbohydrates | 81.9 g |
| of which sugars | 5.0 g |
| Fat | 14.0 g |
| Fibre | 3.9 g |
| Salt | 2.4 g |
Computed from the ingredients' values per 100 g; approximate.
Method
- Stir-fry the ginger and vegetables in very hot oil.
- Add the cold rice and keep frying.
- Season with soy sauce.