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Spicy Vegetable Fried Rice

Photo: Oxmoor House
Prep time 2 mins
Cook time 9 mins
Yield 4 servings (serving size: about 1 1/3 cups)
The crushed red pepper adds a hint of heat to this Asian favorite. If you're sensitive to spices, simply omit it.Prep: 2 minutes; Cook: 9 minutes


  • 1 1/2 cups frozen broccoli stir-fry (such as Birds Eye)
  • 1 cup frozen shelled edamame (green soybeans)
  • Cooking spray
  • 1/2 cup egg substitute
  • 2 teaspoons dark sesame oil
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon crushed red pepper
  • 2 (8.8-ounce) pouches microwaveable cooked brown rice (such as Uncle Ben's Whole Grain Brown Ready Rice)
  • 2 1/2 tablespoons low-sodium soy sauce
  • Toasted sesame seeds (optional)
  • Sliced green onions (optional)

Nutrition Information

  • calories 289
  • caloriesfromfat 24 %
  • fat 8 g
  • satfat 0.8 g
  • monofat 3.6 g
  • polyfat 2.9 g
  • protein 11.5 g
  • carbohydrate 42.6 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 447 mg
  • calcium 35 mg

How to Make It

  1. Combine broccoli stir-fry and edamame in a microwave-safe bowl. Microwave at HIGH 2 minutes or until thawed; set aside.

  2. While vegetables thaw, heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add egg substitute; cook 2 minutes, stirring frequently, until scrambled. Remove from pan. Wipe pan with paper towels.

  3. Heat sesame oil in pan over medium-high heat; add garlic and crushed red pepper. Cook 1 minute or until fragrant. Stir in vegetables and rice; cook 2 minutes or until thoroughly heated. Stir in soy sauce and reserved egg. Garnish with sesame seeds and onions, if desired.

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