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Fried rice

Nutrition Facts

Serving Size About 1 cup
Calories 279

Amount Per Serving
Monounsaturated fat 7 g
Saturated fat 3 g
Total fat 16 g
Sodium 116 mg
Cholesterol 47 g
Dietary fiber 4 mg
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Fried rice is a great way to use up leftover rice, which clumps together better than fresh rice does.


(Serves 4)
  • 2 cups cooked brown rice
  • 3 tablespoons peanut oil
  • 4 green onions with tops, chopped
  • 2 carrots, finely chopped
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup frozen peas
  • 1 egg
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup chopped parsley


In a large heavy skillet or wok, heat the peanut oil over medium-high heat. Add cooked rice and saute until lightly golden. Add green onions, carrots, green pepper and peas. Stir-fry until vegetables are tender-crisp, about 5 minutes.

Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides. Break the egg into the hollow and cook, lightly scrambling the egg as it cooks. Stir the scrambled egg into the rice mixture. Sprinkle with soy sauce, sesame oil and chopped parsley. Serve immediately.

Last Updated: November 7th, 2015