Vegetable Fried Brown Rice
Vegetable Fried Brown Rice is a savory, stir-fried dish originating from East Asian culinary traditions, particularly Chinese cuisine. It typically features cooked brown rice tossed with a colorful mix of vegetables like carrots, peas, corn, and bell peppers, often seasoned with soy sauce, garlic, and ginger.
🍽️ Nutrition at a glance
This dish is a balanced source of complex carbohydrates and dietary fiber from the brown rice, with moderate protein and low fat, especially if prepared with minimal oil. A standard serving provides key nutrients like B vitamins, iron, and antioxidants, generally ranging from 300 to 400 calories.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 6 g |
| Carbs | 45 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 580 mg |
| Potassium | 350 mg |
| Magnesium | 80 mg |
| Phosphorus | 150 mg |
| Manganese | 2.2 mg |
| Selenium | 20 mcg |
| Vitamin B6 | 0.4 mg |
| Folate | 60 mcg |
| Vitamin K | 25 mcg |
Per 1 cup (200 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, brown rice retains its bran and germ layers, offering more fiber and nutrients than white rice, making it a healthier staple. Culturally, fried rice is a classic way to repurpose leftover rice, embodying a resourceful and flavorful approach to home cooking.
