Vegetarian Fried Rice

Name: Vegetarian Fried Rice
Prep time: 15
Cook time: 30

5 out of 5 stars (based on 6 reviews)

15 min prep

30 min total

4 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

So quick and so yummy, fried rice is perfect for a night in. We may already have veggie fried rice, but there is always room for more! The hint of ginger plays well off the...

½ inch ginger, grated
2 cloves garlic, minced
2 scallions, sliced thin
½ teaspoon sesame oil
2 tablespoons soy sauce
¼ cup hoisin sauce
1 tablespoon honey
¼ cup canola oil
1 carrot, thinly sliced into half-moons
2 cups button mushrooms, quartered
2 cups jasmine rice, cooked
3 cups kale, chopped
2 eggs

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Nutrition Facts

Calories

345 cals

Fat

18 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

10 g

Carbohydrates

39 g

Sugar

11 g

Fiber

4 g

Protein

8 g

Sodium

752 mg

Directions

In a small bowl whisk together ginger, garlic, scallion, sesame oil, soy sauce, hoisin sauce and honey to make the sauce.
Heat a wok or large sauté pan on medium heat and add the canola oil. Add the carrots to the pan and cook until they begin to soften. Add mushrooms and stir-fry until soft, about 5-10 minutes.
Add the cooked rice, kale and sauce to the pan. Stir to combine and season with salt and pepper to taste.
Create a well in the middle of the rice. Scramble the eggs in a small bowl. Pour the eggs into the well and stir until they are cooked through. Once the eggs are cooked mix into the rice and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society