Instead of Chinese takeout, make this low-fat , high-fiber vegetable fried rice at home in only 20 minutes.
1 (5.3-oz.) bag quick-cooking brown rice
1 (8-oz.) package fresh sugar snap peas
4 green onions, cut into 2-inch pieces
1/2 cup matchstick-cut carrots
Vegetable cooking spray
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 large eggs, lightly beaten
3 tablespoons lite soy sauce
2 teaspoons dark sesame oil
How to Make It
Cook rice according to package directions; drain well.
Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.
Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.