Vegetable Fried Rice
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 192 kcal | 10% |
| Total fat | 0.42 g | 1% |
| Saturated fat | 0.42 g | 2% |
| Total carbohydrate | 31.7 g | 12% |
| Total sugars | 4.2 g | — |
| Dietary fiber | 1.7 g | 6% |
| Protein | 5.0 g | 10% |
| Sodium | 0.33 g | 14% |
Open Food Facts, ODbL, record updated October 20, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Cooked rice (water, rice), carrots, red bell peppers, green onions, edamame, canola oil, soy sauce (water, soybean, corn), salted mirin (water, dextrose, rice, corn syrup, salt), peas, salt, wheat flour, sugar, caramel color, potassium sorbate (preservative), disodium inosinate, disodium guanylate, yellow onions, garlic, toasted sesame seed oil, chili powder (chili pepper, paprika, salt, garlic, silicon dioxide [anti-caking agent]), black pepper. Contains: wheat, soy, and sesame. Contains bioengineered food ingredients. Made in the United States.
- E150aPlain caramelColor
- E202Potassium sorbatePreservative
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Frozen pan-fried Asian-style vegetables”: 0.93 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
How to store it
USDA FoodKeeper guidance for Vegetables (Food Purchased Frozen).
| Where | How long | Note |
|---|---|---|
| Refrigerator | 3–4 days | Recommendation is for storage after cooking. |
| Freezer · from date of purchase | 10–18 months | Keep frozen. For safety, cook as directed. |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.