Fried Rice with Peas, Beans and Chinese Cabbage

Fried Rice with Peas, Beans and Chinese Cabbage

Health Rating
Prep Cook Ready in Servings
5 min 30 min 35 min 4
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Ingredients


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
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)

Instructions


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 366  
Calories from fat 89  
Calories from saturated fat 16.2  
Total Fat 9.9  g
Saturated Fat 1.8  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.3  g
Monounsaturated Fat 6.1  g
Cholesterol 85  mg
Sodium 649  mg
Potassium 487  mg
Total Carbohydrate 58  g
Dietary Fiber 5.9  g
Sugars 5.6  g
Protein 11.1  g

Dietary servings

Per Portion


Grain 1.5
Meat Alternative 0.7
Vegetables 2.3

Energy sources


Pygal 64% 459.827885133 231.435851234 24% 292.347788045 190.858473775 12% 347.372379769 113.541416057 64% 24% 12% Carbohydrates Fat Protein
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