Oriental Twist to your Vegetable Fried Rice

Oriental-Style Vegetable Fried Rice Recipe

Name: Oriental-Style Vegetable Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 31 min
Yield: 3 Servings
Cuisine: Global
Ingredients: 3 Cubes MAGGI Magic Cubes Vegetarian; 4 Tablespoons Oil; 8 Cloves Garlic; 3 Cups Mixed Vegetable (carrots beans cauliflower potatoes and peas); 4 Cups Cooked Rice; 1 Teaspoon Soya Sauce

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Easy

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31 Min

A big bowl of Vegetable Fried Rice is a mother’s delight because it is tasty, healthy and super-quick to put together! To add an Oriental Twist to your Vegetable Fried Rice, add 1 teaspoon of soya sauce to the rice a minute before taking it off the fire and mix well!

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Ingredients

3 Servings

MAGGI Magic Cubes Vegetarian

3 Cubes

Oil

4 Tablespoons

Garlic (Chopped)

8 Cloves

Mixed Vegetable (carrots, beans, cauliflower, potatoes and peas)

3 Cups

Cooked Rice

4 Cups

Soya Sauce

1 Teaspoon

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

272.3 g

Energy

1438.56 kcal

Fats

22.25 g

Protein

30.61 g

per serving

Recipe steps

31 min

15 min

10 min

5 min

1 min

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Recipe steps

31 min

Step 1

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Prepare ingredients as mentioned in the list.

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Recipe steps

31 min

Step 2

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Heat oil in a wok, add the garlic and stir-fry till it turns fragrant. Add the chopped vegetables and sauté till they are done, but make sure that they stay crisp.

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Recipe steps

31 min

Step 3

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Then add the cooked rice, the crumbled MAGGI Magic Cubes and soya sauce, mix well.

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Recipe steps

31 min

Step 4

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Serve Hot.

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Oriental-Style Vegetable Fried Rice Recipe

Nutritional facts per serving

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Ingredients

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Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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Oriental-Style Vegetable Fried Rice Recipe

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

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Ingredients

Utensils and appliances

Portionsgrößen

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Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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