Stir-fried with vegetables and rice
Stir-fried with vegetables and rice is a classic, versatile dish where pre-cooked rice is tossed in a hot wok or pan with a colorful medley of vegetables, often seasoned with soy sauce, garlic, and ginger. It's a staple in many Asian cuisines, particularly Chinese, and is celebrated for its simplicity and adaptability to whatever ingredients are on hand.
🍽️ Nutrition at a glance
This dish is typically high in carbohydrates from the rice, with a moderate amount of fiber and vitamins from the vegetables, and its fat content depends on the amount of oil used for stir-frying. A standard serving can range from 300 to 500 calories, providing energy and essential nutrients like vitamin C, potassium, and antioxidants.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 8 g |
| Carbs | 55 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Potassium | 350 mg |
| Iron | 2.5 mg |
| Vitamin C | 15 mg |
| Calcium | 80 mg |
| Vitamin A | 200 mcg |
| Magnesium | 40 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 60 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it embodies the principle of 'waste not, want not,' as it's a traditional way to creatively use leftover rice and vegetables, making it both economical and sustainable. Nutritionally, the quick stir-fry cooking method helps retain the crispness and nutrient profile of the vegetables compared to longer cooking techniques.
