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Fried Rice with Vegetables and Egg Whites
Source: dLife

White rice, fried with mixed vegetables and cabbage.

Prep Time: 8 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 158.1
Total Carbs 26.8 g
Dietary Fiber 2.0 g
Sugars 1.2 g
Total Fat 2.8 g
Saturated Fat 0.3 g
Unsaturated Fat 0.4 g
Potassium 47.9 mg
Protein 3.6 g
Sodium 302.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 tsp  canola oil
0 1/2 tsp  sesame oil
1 tbsp  fresh ginger root
1 each  medium shallots
1 each  medium garlic cloves
1 cup  Cabbage, napa/nappa, fresh
0.3333 cup  Vegetables, mixed, classic, frozen
1 cup  Rice, white, glutinous, cooked
1 tbsp  low sodium soy sauce
1 tbsp  cooking sherry
1 each  egg whites
  1. Put canola and sesame oils into a nonstick skillet and place over medium heat. Mix in the ginger, shallot, and garlic. Cook for 4 minutes, stirring often.
  2. Increase the heat to medium-high. Stir in the cabbage and mixed vegetables. Cook for 4 minutes, stirring continuously. Mix in the rice, soy sauce, and sherry. Cook for another minute.
  3. If desired, fold egg whites into the rice and cook for another minute.

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