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Veggie Fried Rice

Photo: Ralph Anderson; Styling: Rose Nguyen
Prep time 10 mins
Cook time 10 mins
Yield Makes 4 servings (serving size: 1 1/4 cups)
Instead of Chinese takeout, make this low-fat , high-fiber vegetable fried rice at home in only 20 minutes.

Ingredients

  • 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

Nutrition Information

  • calories 240
  • caloriesfromfat 0.0 %
  • fat 5.8 g
  • satfat 1.1 g
  • monofat 1 g
  • polyfat 0.4 g
  • protein 9.6 g
  • carbohydrate 38.7 g
  • fiber 4 g
  • cholesterol 106 mg
  • iron 2.2 mg
  • sodium 439 mg
  • calcium 92 mg

How to Make It

  1. Cook rice according to package directions; drain well.

  2. 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.

  3. 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.