Veggie Fried Rice

Nothing beats a bowl of heart warming fried rice straight from the kitchen. 

Serves : 4

285 Calories

13g Protein



  • 2 cup water
  • 1 cup extra long grain brown rice*
  • 3 Tbsp. reduced sodium (lite) soy sauce
  • 1 Tbsp. dry sherry, optional**
  • 1/4 tsp. Thai-style chili sauce***
  • 1 Tbsp. sesame oil
  • 1 cup matchstick cut carrots
  • 1/2 cup finely chopped fresh mushrooms
  • 1/3 cup finely chopped water chestnuts
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onion
  • 3/4 cup frozen peas, thawed
  • 1 cup (8 oz.) Albu-man egg white


    • Bring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.
    • Meanwhile, in small bowl stir together soy sauce, sherry and chili sauce; set aside.
    • Heat oil in 12-inch nonstick skillet over medium-high heat. Add carrots, mushrooms, water chestnuts, red bell pepper and onion. Cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender.
    • Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes.
    • Reduce heat to low. Stir in soy sauce mixture. With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg.
    • Pour Albu-man egg white into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg.

* Using leftover cooked brown or white rice cuts your cooking time significantly.  Just substitute 3 cups leftover rice in step 4.  Or substitute long grain white rice.  Cook 1 cup uncooked long grain white rice according to package directions.

** Substitute dry cooking wine, dry white wine or chicken broth.