This veggie loaded fried rice includes traditional ingredients like peas and carrots, as well as sweet potato and baby Bok Choy. Fried rice is a great way to use leftover rice and vegetables lingering in the fridge.
1cup (250ml)baby Shanghai Bok Choy or Bok Choyrinsed and cut in quarters
3eggswhisked
3green onion stalksrinsed and sliced
Instructions
Prepare rice one day or at least 1 hour ahead, and cook according to package instructions.
Make the sauce. Combine rice vinegar, oyster sauce, soy sauce, sesame oil, and pepper. Set aside.
Heat 1 ½ tbsp peanut oil in a wok or large skillet over medium heat. Add onions and cook until translucent, then add garlic and cook for one minute. Remove from pan and set aside.
In the same pan, cook bacon until lightly golden. Remove from pan and set aside.
Add cubed sweet potato and water to steam cook and caramelize (about 10 minutes).
Add frozen vegetable mix and cook for 2 minutes, then add the baby Bok Choy and cook for another 2 minutes.
Add rice and sauce to stir fry and cook for 1-2 minutes.
Move rice to the side of the wok/skillet and add ½ tbsp peanut oil; pour in the egg then scramble until cooked through.
Garnish with green onions. Remove from heat and serve.
Estimated Cost Per Serving:
Nutrition Facts
Veggie loaded fried rice
Per
344 g
Calories
345
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2.5
g
16
%
Carbohydrates
42
g
14
%
Fibre
4
g
17
%
Sugars
8
g
9
%
Protein
15
g
30
%
Cholesterol
145
mg
48
%
Sodium
510
mg
22
%
Potassium
500
mg
14
%
Vitamin C
39
mg
47
%
Calcium
225
mg
23
%
Iron
4.5
mg
25
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe by dietitian and food stylist, Elis Halenko