Fried Rice with Peas, Beans and Chinese Cabbage

10 35 321
Ingredients Minutes Calories
Prep Cook Servings
5 min 30 min 4
Fried Rice with Peas, Beans and Chinese Cabbage
Health Highlights


2 medium Carrots (chopped)
1 1/2 cup shredded Chinese (pe-tsai) cabbage, raw
2 medium egg Egg
3/4 cup Green peas, raw
1/2 cup Lima beans, canned (rinsed and drained)
2 tbsp Olive Oil, Extra Virgin
2 tbsp Soy sauce, tamari
1/2 medium pepper(s) Red bell pepper (chopped)
1 cup White rice, short-grain, dry
1 medium Yellow onion (chopped)


Prepare the rice - wash the rice and rinse until water runs clear. In a sauce pan bring the rice to a boil in 2 cups water. Cover and let it simmer until all the water has evaporated. Remove from heat and let it cool (Rice that was made the night before would be best for fried rice).

In a skillet or saucepan, sauté the onion in 1 tbsp oil until golden.

Add the remaining vegetables and soy sauce and 1-2tbsp water if too dry.

Cook covered over med-low heat until vegetables are tender.

Move all the vegetables to one side of the pan. Beat two eggs in a bowl, season with salt and pepper to taste and add it to the empty side of the skillet. Scramble the eggs.

Add the cooked rice to the vegetables and sauté on the pan with the remaining oil, about 1 to 2 minutes.

Serve warm.

Nutrition Facts

Per Portion

Calories 321
Calories from fat 68
Calories from saturated fat 17.2
Total Fat 7.5 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.8 g
Cholesterol 85 mg
Sodium 649 mg
Potassium 473 mg
Total Carbohydrate 56 g
Dietary Fiber 5.9 g
Sugars 5.5 g
Protein 10.4 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.7
Vegetables 2.3

Energy sources