Quick Vegetable Fried Rice
Use refrigerated leftover cooked rice to make this simple and delicious fried rice
15
Prep Time
15
Total Time
4
Servings
8
Ingredients
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Ingredients

  • 1 pkg (10 oz each) frozen mixed vegetables, thawed and drained
  • 1 cup (1/2 of 14-oz can) drained La Choy® Bean Sprouts
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 2 cups chilled cooked long-grain white rice
  • 2 tablespoons Pure Wesson® Corn Oil
  • 2 eggs, beaten
  • 2 tablespoons La Choy® Soy Sauce
  • 1 teaspoon toasted sesame oil

Directions

  1. Stir vegetables, bean sprouts and water chestnuts into rice; set aside.
  2. Heat corn oil in large skillet or wok over medium-high heat. Cook and stir eggs 30 seconds, breaking into small pieces. Stir in rice-vegetable mixture and cook until heated through, gently separating grains of rice.
  3. Add soy sauce and sesame oil; blend well. Serve immediately.

Nutrition Facts

Serving Size4 servings (about 1 cup each)
Calories272

View Complete Nutrition Information

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Quick Vegetable Fried Rice

Use refrigerated leftover cooked rice to make this simple and delicious fried rice
15
Prep Time
15
Total Time
4
Servings
8
Ingredients
starstarstarstarstar

Ingredients

  • 1 pkg (10 oz each) frozen mixed vegetables, thawed and drained
  • 1 cup (1/2 of 14-oz can) drained La Choy® Bean Sprouts
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 2 cups chilled cooked long-grain white rice
  • 2 tablespoons Pure Wesson® Corn Oil
  • 2 eggs, beaten
  • 2 tablespoons La Choy® Soy Sauce
  • 1 teaspoon toasted sesame oil

Directions

  1. Stir vegetables, bean sprouts and water chestnuts into rice; set aside.
  2. Heat corn oil in large skillet or wok over medium-high heat. Cook and stir eggs 30 seconds, breaking into small pieces. Stir in rice-vegetable mixture and cook until heated through, gently separating grains of rice.
  3. Add soy sauce and sesame oil; blend well. Serve immediately.
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