Red Rice and Vegetable Stir-fry
Red Rice and Vegetable Stir-fry is a vibrant, one-pan meal featuring chewy, nutty red rice tossed with a colorful medley of fresh vegetables. It typically includes ingredients like bell peppers, broccoli, carrots, and snap peas, all stir-fried in a savory sauce. This dish is a popular, healthy staple in many Asian cuisines, particularly Chinese home cooking.
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🍽️ Nutrition at a glance
This dish is a balanced source of complex carbohydrates from the red rice and fiber from the vegetables, with moderate protein if tofu or lean meat is added. It's rich in vitamins A and C, iron, and antioxidants, with a typical serving containing around 300-400 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 6 g |
| Carbs | 40 g |
| Fat | 4.5 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 380 mg |
| Potassium | 420 mg |
| Iron | 2.8 mg |
| Magnesium | 75 mg |
| Phosphorus | 180 mg |
| Manganese | 1.8 mg |
| Vitamin C | 15 mg |
| Folate | 85 mcg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (210 g) · estimated, varies by recipe
💡 What's interesting
Red rice gets its distinctive color and nutty flavor from anthocyanins, powerful antioxidants also found in berries. The stir-fry method is a cornerstone of Chinese cooking, designed to preserve the vegetables' crunch, color, and nutritional value through quick cooking over high heat.
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AI estimate may be inaccurate · Terms