Veggie Fried Rice

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

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 0.0%
  • Fat: 5.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 9.6g
  • Carbohydrate: 38.7g
  • Fiber: 4g
  • Cholesterol: 106mg
  • Iron: 2.2mg
  • Sodium: 439mg
  • Calcium: 92mg

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. 1. Cook rice according to package directions; drain well.
  2. 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. 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.
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