Prep: 6 minutes; Cook: 7 minutes. Fried rice is best when you make it with chilled or leftover rice because chilled rice maintains its texture during stir-frying. If you don't have any rice on hand, cook 1 bag of boil-in-bag brown rice while you prepare the salad and chop the vegetables. Spread the rice on a jelly roll pan, and chill.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
2 servings (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add celery and snow peas to pan; sauté 3 minutes. Add green peas and water chestnuts; sauté 1 minute.

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  • Push vegetables to one side of pan. Pour egg into other side of pan. Cook, stirring often, until done.

  • Add cooked rice, tossing well. Stir in remaining sesame oil, soy sauce, and pepper. Cook 1 minute or until rice mixture is thoroughly heated, tossing occasionally. Serve immediately.

Source

Cooking Light Superfast Suppers

Nutrition Facts

369 calories; calories from fat 23%; fat 9.3g; saturated fat 1.9g; mono fat 3.5g; poly fat 3g; protein 13g; carbohydrates 58.7g; fiber 7.5g; cholesterol 106mg; iron 3.1mg; sodium 919mg; calcium 64mg.
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