Fried Rice With Vegetables
Colorful and flavorful fried rice with vegetables, perfect for a quick, satisfying meal that appeals to vegetarians and rice lovers alike with savory soy and Worcestershire sauces.
Ingredients
- 3 Tbsp. vegetable oil ⓘ
- 1 egg, beaten ⓘ
- 1 medium green bell pepper, chopped ⓘ
- 3 scallions, sliced ⓘ
- 1 celery rib, sliced
- 2 garlic cloves, minced ⓘ
- 1/2 (10 oz.) pkg. frozen peas, thawed ⓘ
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1/8 tsp. hot pepper sauce ⓘ
- 2 c. cooked rice, cooled ⓘ
- 2 Tbsp. soy sauce ⓘ
Instructions
- In a wok, heat 1 tablespoon of vegetable oil over medium-high heat until hot.
- Add the beaten egg and cook, stirring, until firm, about 2 minutes. Remove to a plate and cut into small pieces.
- Add remaining 2 tablespoons of vegetable oil to the wok.
- Stir-fry chopped green bell pepper, sliced scallions, sliced celery, and minced garlic until vegetables are tender, about 3-4 minutes.
- Add thawed peas, sliced water chestnuts, cooked rice, soy sauce, Worcestershire sauce, and hot pepper sauce.
- Stir-fry everything together until heated through and well combined, about 3-5 minutes.
- Serve hot garnished with additional scallions if desired.
Nutrition & Diet Analysis (per serving)
470
kcal
24% DV
Protein
Fat
Carbs
Contains
Egg
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).