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.