Yang Chow Fried Rice

Love fried rice?  Whip up this vegetarian version of the classic Chinese dish that traditionally includes shrimp and ham.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
Note:

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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