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Home > Egg-fried vegetable rice

Egg-fried vegetable rice

Recipe Information

Servings 2
Preparation Time 20 Minutes
Cook Time 15 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Egg; Rice
Category Eggs; Rice & Grains
Meal Lunch; Dinner
Type Main Dish; Side Dish
Diet Low Calorie; Heart Healthy; High Fiber; Gluten Free; Vegetarian


  • 1 cup chopped broccoli 

  • 1 cup cabbage 

  • 1 cup chard greens

  • Handful of mushrooms 

  • Handful of baby tomatoes 

  • 2 small onions 

  • 2 cloves of garlic 

  • 1 carrot 

  • 2 tablespoons olive oil 

  • 1 medium-size fresh egg 

  • 2 1/2 cups mix of brown rice and wild rice 

  • Chinese spice mix (without salt)

  • Salt, black pepper, and lemon juice to taste



  • Cook the rice and leave to drain well. While the rice cooks, chop all vegetables into small pieces.

  • Heat olive oil in a large skillet over medium-high heat. Add onions and garlic; cook over medium heat for 1-2 minutes. Then add carrots, broccoli, and cabbage, cooking for 3-4 minutes. Add carrots and mushrooms, and saut� for 3 minutes. Add the chard greens and tomatoes and cook for additional 3 minutes. Finally, add one teaspoon of Chinese Spice mix.

  • Once chard has wilted, add rice and egg to vegetables in skillet. Stir well to ensure the egg breaks. When egg is cooked, add salt, pepper, and lemon juice to taste.


Nutrition (per serving)

  • Calories: 302 cal

  • Total fat: 17g

  • Saturated fat: 3g

  • Polyunsaturated fat: 2g

  • Monounsaturated fat: 11g

  • Cholesterol: 94mg

  • Sodium: 157mg

  • Potassium: 561mg

  • Carbohydrate: 32g

  • Fiber: 6g

  • Sugars: 2g

  • Protein: 8g