Grammy's Kitchen · Fried Rice · Quick and easy vegetable fried rice
One of 120 fried rice recipes we measured
from simply-delicious-food.com
3 cooks on simply-delicious-food.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 148% | 27% |
| aromatics | 21% | 29% |
| salt | 1% | 0% |
| acid | 3% | 0% |
| egg | 0% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 onion (finely chopped) |
| 122 g | 2 carrots (finely chopped) |
| 9 g | 3 garlic cloves (thinly sliced) |
| 5 g | 5 cm piece fresh ginger (finely grated) |
| 120 g | 1 red bell pepper (cubed) |
| 120 g | 1 yellow bell pepper (cubed) |
| 250 g | 250 g (1/2lb) mushrooms (sliced) |
| 182 g | 2 cups tenderstem broccoli (stems sliced) |
| 154 g | 1 cup frozen corn kernels |
| 145 g | 1 cup frozen peas |
| 740 g | 4 cups cooked rice |
| 8 g | 1-2 teaspoons fish sauce |
| 40 g | 2-3 tablespoons soy sauce |
| 23 g | 1-2 tablespoons yuzu/lemon/lime juice |
| fresh coriander and chillies (to serve (optional)) |
Method: 5 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for dinner tonight and loved it. To keep it vegetarian, I used vegetarian oyster sauce instead of fish sauce, and because I couldn't find yuzu, I used ponzu. The thing I liked most about it is that there are more veggies than rice. Thanks for a gre” — a cook, 5.0★
“On the menu for tonight!” — a cook, 4.0★