Stir-fried Rice with Vegetables
Stir-fried Rice with Vegetables is a classic and versatile dish originating from China, where day-old rice is wok-fried with a colorful medley of vegetables like peas, carrots, corn, and scallions. It's a staple of Chinese home cooking and takeout, celebrated for transforming simple leftovers into a flavorful, satisfying meal.
🍽️ Nutrition at a glance
This dish is primarily a carbohydrate source from the rice, with moderate fat from the cooking oil and a good boost of fiber and vitamins from the mixed vegetables. A typical serving provides roughly 300-400 calories, making it a balanced, energy-providing meal.
Nutrition breakdown
| Calories | 230 kcal |
| Protein | 5 g |
| Carbs | 40 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 600 mg |
| Potassium | 200 mg |
| Iron | 2 mg |
| Calcium | 40 mg |
| Vitamin A | 1500 IU |
| Vitamin C | 15 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 3 mg |
| Folate | 80 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it embodies the Chinese principle of 'waste not, want not,' brilliantly repurposing leftover rice. Nutritionally, the high-heat, quick stir-fry method helps vegetables retain more of their crisp texture and nutrients compared to longer cooking techniques.
