Dinner
Veggie egg fried brown rice
Quick skillet fried rice with eggs, peas, carrots and scallions.
- Full recipe
- 3 servings
- Serving size
- 1 of 3 equal portions of the full recipe
- Servings per batch
- 3
Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.
Ingredients
Preparing: 2 servings
Tick anything you already have.
Sweetness choices — tap to lower sugar
Use the listed ingredients and amounts. Nutrition, saved shopping and meal planning remain based on this version.
Preparation guidance only. When a supported swap is chosen, Nutrition per serving below shows the adjusted values; filters, sugar screening, exports, Shopping and My Week stay based on the written recipe. A different sweetener does not establish diabetes suitability; total carbs, portion and verified sugars still matter.
Sugar alcohols may cause digestive symptoms; keep xylitol away from dogs. Aspartame must be avoided with PKU. No substitute is universally the healthiest choice.
Instructions
Heart-healthy tips
- Reduced-sodium soy sauce keeps salt in check — measure it, don't pour.
Storage & Meal Prep Tips
Recipe-specific storage guidance is being reviewed. Freezing suitability has not yet been confirmed.
Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.
General safe food handling (FDA)Complete the meal
Sides chosen to complement this dish — nothing it already has.
Fresh mozzarella pearls
Cheese side
Baked zucchini crisps
Crunchy side
Orange segments with mint
Fruit side