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.
I really like this recipe because it's quick, easy and healthy! It took me 45 min tonight from start to finish to make it and that included time to de-tail and sauté shrimp (which I added to the rice at the end). Other additions included frozen peas, water chestnuts and canned stir fry baby corn. If you need a little kick to the flavor, just add some sriracha! Will definitely make again.
i'm 15 years old & made this recipe the other night for my family & they absolutely loved it. it was easy, fun & absolutely delicious. gonna try it again tonight with some different veggies. highly recommended!
This was really good, and super easy to make. Great for a weeknight dinner. My boyfriend and I are only "occasional" vegetarians, but did not miss the meat in this. I added extra carrots. Next time I might add some additional veggies for variety, and maybe an extra egg for more protein.
This will most likely be my go-to fried rice recipe. I added frozen corn, peas, and edamame and doubled the recipe because my bag of rice was 10 oz. It only came out to 215 cals for five servings. Next time, I'll make the servings a little larger so that it's more filling. Very good recipe!
This is great veggie fried rice recipe-- great taste, but I found it by one of the Weeknight Recipes and I did not think it can sit on its own as a whole meal. It felt like it was lacking something to make it more substantial. I might keep this recipe in my pocket for other Asian inspired meals as a side-- it's a very easy and good rice.
This rice was just okay. If you add chicken or tofu and possibly some more additions to spice it up, it might go somewhere. What I did like about it, is it seemed light and healthy; it didn't leave me feeling weighed-down. But I am not planning on making this again.
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