Vegetable Fried Rice

Oxmoor House
2 servings (serving size: 2 cups)


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1/2 cup fat-free egg substitute
1 1/4 teaspoons dark sesame oil, divided
1 1/3 cups sliced green onions
1 1/2 cups chilled cooked instant brown rice (cooked without salt or fat)
2 tablespoons low-sodium soy sauce
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 1/2 cups frozen baby green peas, thawed and drained


Prep: 10 Minutes
Cook: 9 Minutes

Cook egg substitute in 1/4 teaspoon sesame oil in a large nonstick skillet or wok until set on bottom (do not stir). Turn and cook an additional minute. Cut cooked egg into thin strips, and set aside.

Cook green onions in remaining 1 teaspoon sesame oil in skillet 1 minute. Add rice and next 3 ingredients; cook 2 minutes or until thoroughly heated, stirring often. Gently stir in reserved egg strips and green peas. Serve immediately.

Created date

January 2010

Nutritional Information

Calories 336
Fat 6.8 g
Satfat 1.1 g
Protein 16.9 g
Carbohydrate 51.1 g
Fiber 8.9 g
Cholesterol 1 mg
Iron 2.8 mg
Sodium 902 mg
Calcium 49 mg