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Fried Rice
My go-to dinner when I’ve got lots of veggie scraps and rice on hand!
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Course
Main Course, Side Dish
Cuisine
Japanese
Servings
4
Diet
Gluten Free, Vegan, Vegetarian
Ingredients
1x
2x
3x
2
teaspoons
sesame oil
1/4
cup
low sodium soy sauce or gluten-free tamari
2
tablespoons
rice vinegar
1
tablespoon
granulated sugar
2
teaspoons
cornstarch
2
tablespoons
canola oil
divided
2
large eggs
beaten
8
oz
cooked protein
pork, chicken, shrimp, steak, tofu
3
cups
chopped vegetables
peppers, mushrooms, onions, green beans, carrots
4
cups
cooked brown rice
3/4
cup
roasted cashews
Instructions
In a small bowl whisk sesame oil, soy sauce, rice vinegar, sugar, and cornstarch; set aside.
Heat one tablespoon of oil in a large skillet or wok over high heat.
Add eggs and gently scramble; remove from pan and set aside. Heat remaining oil in skillet; add protein and vegetables and cook for 2 to 3 minutes.
Add sauce and cook for 2 minutes more.
Add rice, cashews, and cooked egg. Continue to cook, stirring frequently until all ingredients are heated through, about 5 minutes.
Nutrition
Calories:
421
kcal
Carbohydrates:
60
g
Protein:
19
g
Fat:
14
g
Saturated Fat:
2
g
Cholesterol:
71
mg
Sodium:
848
mg
Fiber:
6
g
Keyword
fried rice
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@dana_angelo_white
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