My daughter loved this recipe so much she is taking the leftovers to school for lunch tomorrow!
Yang Chow Fried Rice
Love fried rice? Whip up this vegetarian version of the classic Chinese dish that traditionally includes shrimp and ham.
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- Calories: 348
- Calories from fat: 22%
- Fat: 8.5g
- Saturated fat: 1.5g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 2g
- Protein: 11g
- Carbohydrate: 55g
- Fiber: 4.9g
- Cholesterol: 141mg
- Iron: 3.9mg
- Sodium: 683mg
- Calcium: 34mg
- 2 tablespoons canola oil, divided
- 4 large eggs, lightly beaten and divided
- 1/4 teaspoon freshly ground black pepper, divided
- Dash of salt
- 1 3/4 cups thinly sliced green onions, divided
- 2 teaspoons grated peeled fresh ginger
- 2 garlic cloves, minced
- 5 cups cooked short-grain rice, chilled
- 1/4 cup low-sodium soy sauce
- 1/2 teaspoon salt
- 1 (10-ounce) package frozen green peas, thawed
- 3 tablespoons chopped fresh cilantro
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.
- Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.
If you have cooked rice in the fridge, this meal is ready in minutes; the rice needs to be cold so the grains won't stick together when stir-fried. Once you've tried this, you'll make it a habit to cook extra rice to have leftovers to use in this recipe.
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