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Quick Vegetable Fried RiceUse refrigerated leftover cooked rice to make this simple and delicious fried rice
Recipe Rating  4 ratings. Rate this recipe Time:
Hands On: 15 minutes
Total Time: 15 minutes Servings: Makes 4 servings (about 1 cup each)
| Ingredients |
- 1 pkg (10 oz each) frozen mixed vegetables, thawed and drained
- 1 cup (1/2 of 14-oz can) drained La Choy® Bean Sprouts
- 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
- 2 cups chilled cooked long-grain white rice
- 2 tablespoons Pure Wesson® Corn Oil
- 2 eggs, beaten
- 2 tablespoons La Choy® Soy Sauce
- 1 teaspoon toasted sesame oil
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| Directions | - Stir vegetables, bean sprouts and water chestnuts into rice; set aside.
- Heat corn oil in large skillet or wok over medium-high heat. Cook and stir eggs 30 seconds, breaking into small pieces. Stir in rice-vegetable mixture and cook until heated through, gently separating grains of rice.
- Add soy sauce and sesame oil; blend well. Serve immediately.
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 Nutrition Facts Amount per Serving Calories 272 % Daily Value* Total fat 17% 11 g Saturated fat 10% 2 g Cholesterol 35% 106 MG Sodium 27% 643 MG Carbohydrate 11% 34 g Dietary fiber 16% 4 g Sugars 0% 4 g Protein 16% 8 g Vitamin A 61% Vitamin C 16% Calcium 4% Iron 14% * Percent Daily Values are based on a 2,000 calorie diet |
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