Veggie Fried Rice
Photography: Photo: Ralph Anderson; Styling: Rose Nguyen; 
Prep: 10 min., Cook: 10 min.
| Servings:Makes 4 servings (serving size: 1 1/4 cups) | Prep Time:10 minutes | Cook Time:10 minutes |
Nutritional Info
Ingredients
- 1 (5.3-oz.) bag quick-cooking brown rice
- 1 (8-oz.) package fresh sugar snap peas
- 4 green onions, cut into 2-inch pieces
- 1/2 cup matchstick-cut carrots
- Vegetable cooking spray
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 2 large eggs, lightly beaten
- 3 tablespoons lite soy sauce
- 2 teaspoons dark sesame oil
Amount Per
Serving
- calories:240
- mono fat:1 g
- fiber:4 g
- sodium:439 mg
- protein:9.6 g
- calcium:92 mg
- calories from fat:0.0 %
- iron:2.2 mg
- fat:5.8 g
- poly fat:0.4 g
- saturated fat:1.1 g
- cholesterol:106 mg
- carbohydrate:38.7 g
directions
1. Cook rice according to package directions; drain well.
2. Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.
3. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.
