Fried Veggie Rice

Fried Veggie Rice

Enjoy our recipe Fried Veggie Rice by feastr. Ideal to gain weight and build muscles. Balanced and very tasty.

Nutritional information:

Calories3410 kJ (814 kcal)
Protein23 g
Fat33 g
Carbohydrates98 g
Fiber15 g

Utensils:

pot, bowl, cutting board, Spoon, chef's knife, cooking spoon

Recipe instructions:

1

Cook the whole grain rice according to the package instructions using vegetable broth instead of water.

  • ½ cup Brown rice
    ½ cup Brown rice
  • 1 ⁠¼ cups Vegetable broth
    1 ⁠¼ cups Vegetable broth
2

Dice the onion, cut the green onion into rings and put both into a bowl.

  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 1 Green onion (~ 1.2 oz)
    1 Green onion (~ 1.2 oz)
3

Cut the zucchini lengthwise into halves and cut into slices. Clean the mushrooms and cut into quarters. Cut the pepper into thin strips and put everything into a second bowl.

  • ½ Zucchini (~ 3.9 oz)
    ½ Zucchini (~ 3.9 oz)
  • 4.4 oz Mushrooms
    4.4 oz Mushrooms
  • 1 Bell pepper, red (~ 5.1 oz)
    1 Bell pepper, red (~ 5.1 oz)
4

Heat the olive oil in a pot over medium heat. Fry the onions and green onion until translucent.

  • 2 Tbsp Olive oil
    2 Tbsp Olive oil
5

Add the peppers, zucchini, and mushrooms. Season with pepper and chili and fry them on high heat for approx. 6-7 minutes. Turn down your heat to medium.

  • Black pepper
    Black pepper
  • ½ tsp Crushed pepper
    ½ tsp Crushed pepper
6

Add the rice and fry for approx. 2-3 minutes. Stir in the soy sauce, water and sugar and reduce it to about 1⁄3.

  • 2 ⁠½ Tbsp Soy sauce, light
    2 ⁠½ Tbsp Soy sauce, light
  • 2 ⁠½ Tbsp Water
    2 ⁠½ Tbsp Water
  • 1 tsp Granulated sugar
    1 tsp Granulated sugar
7

Chop the parsley. Serve the fried rice and top with the parsley.

  • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    2 twigs of Parsley, fresh or frozen (~ 1 tsp)
8

Enjoy your meal!