Rice with soy sauce and mixed vegetables

Rice with soy sauce and mixed vegetables recipe videos

Rice with soy sauce and mixed vegetables is a simple, savory stir-fry dish originating from East Asian home cooking, particularly popular in Chinese cuisine. It typically features cooked rice tossed with a colorful medley of vegetables—such as carrots, peas, corn, and bell peppers—all seasoned with soy sauce for a rich, umami flavor.

🍽️ Nutrition at a glance

This dish is primarily a carbohydrate-rich meal from the rice, with moderate protein and fiber from the vegetables. A standard serving provides essential vitamins like vitamin A and C, along with minerals such as iron, and generally ranges from 300 to 400 calories per serving, depending on oil and portion sizes.

Nutrition breakdown

Calories	350 kcal
Protein	8 g
Carbs	65 g
Fat	6 g
Fiber	4 g
Sugar	6 g
Sodium	800 mg
Potassium	350 mg
Iron	3 mg
Magnesium	40 mg
Phosphorus	120 mg
Vitamin C	15 mg
Vitamin A	300 µg
Folate	60 µg
Manganese	1.2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it embodies the resourceful 'clean out the fridge' approach common in many Asian households, turning leftover rice and assorted vegetables into a quick, balanced meal. Nutritionally, the soy sauce adds not only flavor but also small amounts of antioxidants and minerals, making it a practical way to enhance vegetable intake.