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The Spruce / Victoria Heydt
Nutritional Guidelines (per serving) | |
---|---|
593 | Calories |
7g | Fat |
118g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings: 4 to 5 | |
Amount per serving | |
Calories | 593 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 1g | 7% |
Cholesterol 0mg | 0% |
Sodium 258mg | 11% |
Total Carbohydrate 118g | 43% |
Dietary Fiber 5g | 18% |
Protein 13g | |
Calcium 41mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Adding a few cashew nuts to this vegetable fried rice adds a load of health benefits and a satisfying crunch to this classic dish that both adults and kids love.
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon fresh ginger, minced
- 1 medium onion, diced
- 1/2 cup frozen corn or peas, thawed
- 1/2 red bell pepper, diced
- 3 1/2 cups cooked and cooled rice
- 2 teaspoons soy sauce, or to taste
- Salt and black pepper, to taste
- 3/4 cup cashews
- 1 green onion, finely chopped
Steps to Make It
-
Gather the ingredients.
​The Spruce / Victoria Heydt -
Heat oil in a preheated wok or saute pan over medium-high heat. Add ginger, stir until fragrant.
​The Spruce / Victoria Heydt -
Add onion, stir-fry for about 2 minutes, until softened.
​The Spruce / Victoria Heydt -
Push the onion to the sides of the wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute.
​The Spruce / Victoria Heydt -
Push to sides, add red bell pepper in the middle, and stir-fry for 1 minute.
​The Spruce / Victoria Heydt -
Add rice in the middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings).
​The Spruce / Victoria Heydt -
Stir in soy sauce and pepper.
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Stir in cashews.
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Stir in green onion, fry for another minute, then serve.
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Enjoy!
​The Spruce / Victoria Heydt