Vegetable Fried Rice


1/2 cup celery, sliced

1/4 cup onion, chopped

1 tablespoon olive oil

1 (10-ounce) package frozen mixed peas and carrots (or 11/2 cups any leftover vegetables)

2 cups cooked rice, cold

1 tablespoon soy sauce, low-sodium

1/2 teaspoon ground ginger (optional)

dash of black pepper

  1. Wash and prepare celery and onion. 
  2. Heat oil in skillet over medium-high heat. Add celery and onion. Stir-fry in 2 minutes. 
  3. Add peas and carrots or other vegetables. Continue to stir-fry, tossing vegetables, about 4 minutes. 
  4. Add rice, soy sauce, and seasonings. Stir-fry until rice is heated, about 2 minutes. 
  • A good way to use leftover rice and vegetables. 
  • Try brown rice for extra nutrients and fiber. 
Nutrition Facts: 

Serving size: 1/2 cup

Calories: 120 

Fruits and Vegetables:  1/2 cup

Fat: 2.5 g

Fiber: 2 g

Sodium: 135 mg

This material was developed by the UMass Extension Nutrition Education Program.

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