My daughter loved this recipe so much she is taking the leftovers to school for lunch tomorrow!
Yang Chow Fried Rice
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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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