Shredded Veggie Rice Recipe

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Shredded Veggie Rice
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Ingredients:

Directions:

  1. Allow the oil to get hot in a large skillet over medium heat.
  2. Add in the onion, carrot, zucchini, yellow squash, scallions, garlic, and ginger.
  3. Stir/saute for 2-4 minutes or until the vegetables are beginning to soften.
  4. Add in the rice and tamari; cook for 3 minutes, stirring and breaking up any clumps of rice.
  5. Adjust seasoning to taste (salt, pepper, pepper flakes, etc - ).
  6. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 217.44 Kcal (910 kJ)
Calories from fat 43.99 Kcal
% Daily Value*
Total Fat 4.89g 8%
Sodium 524.84mg 22%
Potassium 208.61mg 4%
Total Carbs 38.84g 13%
Sugars 1.97g 8%
Dietary Fiber 4.21g 17%
Protein 6.08g 12%
Vitamin C 5.2mg 9%
Vitamin A 0.2mg 6%
Iron 0.3mg 2%
Calcium 35.2mg 4%
Amount Per 100 g
Calories 105.09 Kcal (440 kJ)
Calories from fat 21.26 Kcal
% Daily Value*
Total Fat 2.36g 8%
Sodium 253.67mg 22%
Potassium 100.82mg 4%
Total Carbs 18.77g 13%
Sugars 0.95g 8%
Dietary Fiber 2.03g 17%
Protein 2.94g 12%
Vitamin C 2.5mg 9%
Vitamin A 0.1mg 6%
Iron 0.2mg 2%
Calcium 17mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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