Vegetable Fried Rice

1. Heat a wok or large skillet over high heat; add oil, garlic, onion, peas, carrots, and cabbage.

2. Season with soy sauce, salt, sugar, pepper, sriracha, stirring well.

3. Stir in rice and cook until fluffy and hot.

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Nutrient	Quantity
Total fats	41.6812 g
Protein	7.8382 g
Carbohydrates	42.3153 g
Energy	547.8367 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0284 g
Water	382.9365 g
Aspartic acid	0.7917 g
Calcium, Ca	150.2832 mg
Lutein + zeaxanthin	1114.2275 g
Fiber, total dietary	9.9441 g
Carotene, beta	11322.4615 g
Niacin	2.5726 mg
Vitamin A, RAE	1131.5437 g
Arginine	0.5448 g
Riboflavin	0.2519 mg
Tocopherol, beta	0.0227 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	1.6947 g
Sodium, Na	1078.209 mg
Fatty acids, total saturated 16:1 undifferentiated	0.003 g
Total lipid (fat)	41.6812 g
Manganese, Mn	1.0086 mg
Fructose	3.4484 g
Proline	0.2537 g
Fatty acids, total saturated 16:0	3.4615 g
Fatty acids, total saturated 8:0	1.347 g
Sucrose	8.4945 g
Choline, total	44.9234 mg
Sugars, total	20.5421 g
Serine	0.3129 g
Fatty acids, total saturated 10:0	1.5099 g
Fatty acids, total saturated 18:0	1.1573 g
Vitamin B-6	0.6813 mg
Selenium, Se	2.6658 g
Ash	5.335 g
Fatty acids, total saturated 18:1 undifferentiated	4.729 g
Pantothenic acid	1.4442 mg
Phenylalanine	0.2835 g
Copper, Cu	0.238 mg
Betaine	5.5802 mg
Thiamin	0.3403 mg
Methionine	0.063 g
Iron, Fe	3.3803 mg
Carbohydrate, by difference	42.3153 g
Phosphorus, P	188.4485 mg
Folate, total	109.8872 g
Tocopherol, gamma	0.0513 mg
Lycopene	1.395 g
Alanine	0.3027 g
Valine	0.4724 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.9532 g
Glycine	0.2395 g
Carotene, alpha	4513.4915 g
Glucose (dextrose)	4.6215 g
Fatty acids, total saturated 14:0	6.6998 g
Zinc, Zn	1.1156 mg
Isoleucine	0.3515 g
Maltose	0.0022 g
Fatty acids, total saturated 12:0	19.1765 g
Fatty acids, total polyunsaturated	0.9835 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.5133 g
Tocotrienol, alpha	0.0906 mg
Vitamin A, IU	22648.9982 IU
Folate, DFE	107.9652 g
Tryptophan	0.0864 g
Vitamin C, total ascorbic acid	91.7973 mg
Phytosterols	65.7365 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0817 g
Starch	1.8304 g
Tyrosine	0.2253 g
Vitamin K (phylloquinone)	70.9721 g
Fatty acids, total saturated	33.4374 g
Histidine	0.1307 g
Fatty acids, total monounsaturated	4.7333 g
Threonine	0.4371 g
Folate, food	109.8872 g
Cryptoxanthin, beta	18.8678 g
Vitamin E (alpha-tocopherol)	3.1832 mg
Magnesium, Mg	72.9112 mg
Lysine	0.4783 g
Potassium, K	1000.1357 mg
Cystine	0.17 g
Fluoride, F	6.2751 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	1 teaspoon	0	0	0
Cabbage	0.25	5.5625	1.2905	0.0223
Jasmine rice	4 cups	0	0	0
Carrot	1 cup	52.48	12.2624	0.3072
Onion	1	64	14.944	0.16
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Vegetable oil	3 tablespoons	351.696	0	40.8
Garlic Clove	2	8.94	1.9836	0.03
pea	1 cup	41.16	7.399	0.196
sriracha sauce	1 teaspoon	4.898	0.9839	0.0558