Lunch

Egg-fried vegetable rice is for Lunch.

Egg-fried vegetable rice takes 20 minutes to prepare.

Egg-fried vegetable rice takes 15 minutes to cook.

Egg-fried vegetable rice makes 2 servings.

The ingredients for Egg-fried vegetable rice are:

A cup each of chopped broccoli, cabbage and chard, a handful of mushrooms and baby tomatoes, a couple of small onions, 2 cloves of garlic and a carrot.

2 tablespoons of olive oil to stir-fry in, and a medium sized fresh egg.

The rice: I prefer a long-grain brown rice with a decent amount of wild rice mixed in, but just about any 'normal' variety should work fine.
2.5 cups - mixture of brown and wild, or whatever.

Chinese spice mix (a non salt one), salt, pepper and lemon juice to taste.

Here is how you make Egg-fried vegetable rice:

Cook the rice seperately and leave to drain well - it needs to be quite dry. While your rice is cooking, clean and finely slice all the veggies - I prefer to have everything in quite small pieces but it's a matter of choice.Stir-fry all the veggies - start off the onions first, and then the carrots and everything else gradually, hardest first, with the chard greens last - they only take a minute to soften, any more and they'd lose the vitamins. I like to add a teaspoon of Schwartz' Chinese Spice to it all.When the veggies are all done, add in your rice and break the egg in, making sure to move it around plenty so it breaks up well. Add some lemon juice to finish.Best served fresh but it's perfectly good microwaved, even after freezing.Number of Servings: 2Recipe submitted by SparkPeople user BECCAVIOLA.

The nutritional information for Egg-fried vegetable rice is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 301.6

• Total Fat: 16.9 g
• Cholesterol: 93.5 mg
• Sodium: 156.9 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 5.9 g
• Protein: 8.3 g

The dietary needs meet for Egg-fried vegetable rice is Vegetarian