Know what’s on your plate
Vegetable fried rice
Calories & nutrition facts
frozen entree, asian dish, heated
Nutrition facts
Per 100 g% DV- Calories 118 kcal —
- Protein 2.7 g 5%
- Carbohydrate 21 g 8%
- Fat 2 g 3%
- Saturated fat 0.2 g 1%
- Fibre 1.1 g 4%
- Sugars 1.4 g —
- Sodium 341 mg 15%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 22 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.13 mg 1%
- Vitamin K 2.8 µg 2%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0.39 mg 2%
- Vitamin B6 0 mg 0%
- Folate (B9) 6 µg 2%
- Vitamin B12 0 µg 0%
- Choline 5.5 mg 1%
Minerals
- Calcium 18.6 mg 1%
- Iron 0.4 mg 2%
- Magnesium 8.6 mg 2%
- Phosphorus 30.7 mg 2%
- Potassium 71.6 mg 2%
- Zinc 0.28 mg 3%
- Copper 0.07 mg 7%
- Manganese 0.17 mg 7%
- Selenium 3.7 µg 7%
Similar foods
- Chicken fried ricefrozen entree, asian dish, heated162 kcal / 100 g
- Oriental beef with rice and vegetablesfrozen entree, heated109 kcal / 100 g
- Asian beef rice and vegetables frozen entreeginger sauce, heated115 kcal / 100 g
- Chicken vegetables and rice with asian saucefrozen entree, asian dish, includes sesame, cashew, terriyaki, ginger, thai, heated110 kcal / 100 g
- Sweet and sour chicken vegetable and rice frozen entréeasian dish, chicken, vegetables and rice, sweet and sour sauce, heated125 kcal / 100 g
- General Tso chicken rice and vegetable frozen entréeasian dish, chicken (breaded or not breaded), rice and vegetables, asian sauce (general tao [tso]), heated134 kcal / 100 g
- Butter chicken with ricefrozen entree, indian dish, heated136 kcal / 100 g
- Mixed vegetables with grainspurchased frozen, cooked122 kcal / 100 g
- Egg fried riceready cooked, re-heated, retail, not takeaway169 kcal / 100 g
- Fried ricecombination, Chinese, takeaway143 kcal / 100 g
Questions about Vegetable fried rice
Why is cold rice better for vegetable fried rice?
Chilled rice is drier, so the grains are less likely to clump or turn mushy in the pan. Cook rice ahead, spread it out to cool quickly, then refrigerate it promptly and use it within a day.
How do you stop vegetable fried rice from going soggy?
Use a large, very hot pan and fry in batches so the rice and vegetables sear rather than steam. Add the rice after the vegetables, break up any clumps, and stir-fry for a few minutes until piping hot.
Can you make vegetable fried rice with freshly cooked rice?
Yes, but spread it in a thin layer on a tray and let the steam escape before frying; freshly cooked, wet rice is more likely to clump. For the best texture, chill it first.
How long can you keep leftover vegetable fried rice?
Cool it quickly, refrigerate in a covered container and eat within 24 hours. Reheat it only once, until steaming hot throughout; discard rice left at room temperature for more than two hours.
Can you freeze vegetable fried rice?
Freeze it as soon as it has cooled, in meal-sized airtight portions, for up to a month for best quality. Defrost in the fridge and reheat until steaming hot throughout, stirring so it heats evenly.
What vegetables work well in vegetable fried rice?
Carrots, peas, spring onions, sweetcorn, peppers and finely chopped cabbage all cook quickly and keep their shape. Cut firmer vegetables small, and add delicate greens near the end.
What can you serve with vegetable fried rice?
Serve it with stir-fried tofu, prawns or chicken, or alongside dishes such as sweet-and-sour vegetables. A little soy sauce, sesame oil, chilli or lime can bring extra savoury, nutty, hot or fresh notes.
Source: Canadian Nutrient File 7970 · per 100 g · carbohydrate per EU label, fibre excluded
