Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Sara Quessenberry
Recipe by Real Simple October 2006

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Credit: Ngoc Minh Ngo

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl. Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute. Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables. Tip: You can improvise with whatever vegetables you have on hand, from fresh broccoli to frozen peas. Or, if you’re out of everything green, you can make the dish without the vegetables, just this once.

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Nutrition Facts

355 calories; calories from fat 23%; fat 9g; saturated fat 2g; cholesterol 212mg; sodium 1734mg; carbohydrates 52g; fiber 4g; sugars 15g; protein 16g.
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