Fried Rice

Split Pea Soup with Ham Recipe
Photo: Oxmoor House
Enjoy a healthier version of this Chinese takeout favorite at home! To make it a meal, increase the portion size and top with a sunny-side-up egg.

Yield:

Serves 8 (serving size: 1/2 cup)
Total time: 25 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 149
Fat 6 g
Satfat 0.8 g
Monofat 3.1 g
Polyfat 1.6 g
Protein 4.5 g
Carbohydrate 19 g
Fiber 0.9 g
Cholesterol 27 mg
Iron 1.1 mg
Sodium 153 mg
Calcium 17 mg

Ingredients

2 tablespoons canola oil
1/2 cup thinly sliced green onions
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 large egg, beaten
3 cups cooked long-grain rice, chilled
1/2 cup frozen petite green peas
1 tablespoon lower-sodium soy sauce
1 1/2 teaspoons dark sesame oil
2 ounces 33%-less-sodium ham, cut into 1/3-inch cubes
Chopped green onions (optional)

Preparation

1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add 1/2 cup green onions; sauté 2 minutes. Add garlic and ginger; sauté 1 minute. Stir in egg. Cook, stirring constantly, 30 seconds or until set. Add rice and next 4 ingredients (through ham). Cook, stirring constantly, 5 minutes or until thoroughly heated. Remove from heat. Garnish with chopped green onions, if desired.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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