Veggie Fried Rice

Veggie Fried Rice Recipe
Photo: Ralph Anderson; Styling: Rose Nguyen
Instead of Chinese takeout, make this low-fat , high-fiber vegetable fried rice at home in only 20 minutes.

Yield:

Makes 4 servings (serving size: 1 1/4 cups)

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional 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

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

Preparation

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.

April 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note