Vegetable Fried Rice with Red Pepper, Peas and Sweetcorn
Inspired by techniques from America's Test Kitchen and Serious Eats.
This follows the same egg fried rice method as our spring onion version, with the egg cooked first and set aside, then carrot, red pepper, garlic, ginger, peas and sweetcorn stir-fried before the rice goes in and the egg returns at the end.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low saturated fat: 1 g saturated fat per 100 g, 5.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 448 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large nonstick frying pan (28-30 cm) or carbon-steel wok
- wok spatula or wide spatula
- small bowl
- plate
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 820 kcal |
| Protein | 21.6 g |
| Carbohydrate | 102.5 g |
| of which sugars | 9 g |
| of which free sugars | 0 g |
| Fat | 35.8 g |
| of which saturates | 4.7 g |
| Fibre | 7.1 g |
| Salt | 2.16 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
