Veggie Fried Brown Rice
Per ServingVeggie Fried Brown Rice |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 3/4 cup | ||
| Calories | 200 | |
| Fat | 6 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 30 | g |
| Fiber | 4 | g |
| Sugars | 4 | g |
| Cholesterol | 45 | mg |
| Sodium | 340 | mg |
| Potassium | 240 | mg |
| Protein | 6 | g |
| Phosphorus | 150 | mg |
| Choices: Starch 1.5, Vegetable 1, Fat 1 | ||
- Makes: 4 servings
- Serving Size: 3/4 cup
- Preparation Time: 15 minutes
- Cooking Time: 6 minutes
Ingredients
| 1 | Tbsp. | toasted sesame oil |
| 3 | scallions, green and white parts, thinly sliced | |
| 1 | Tbsp. | grated fresh ginger root |
| 1 | cup | fresh mung bean sprouts |
| 3/4 | cup | shredded carrot |
| 2 | cups | cooked brown basmati or long-grain brown rice, chilled |
| 1/2 | cup | frozen peas |
| 1 1/2 | Tbsp. | naturally brewed, reduced-sodium soy sauce |
| 1 | tsp. | Asian garlic-chili sauce |
| 1 | large | egg, lightly beaten |
Directions
- Heat the oil in a large, nonstick skillet or wok over medium-high heat. Stir-fry the scallions and the ginger for 1 minute. Add the sprouts and the carrot and stir-fry for 1 minute. Add the chilled rice, frozen peas, soy sauce, and chile sauce and stir-fry until the rice and the peas are heated through, about 2 minutes.
- Slowly stir the egg into the rice and cook the mixture until the egg is scrambled into small pieces and begins to brown.
- Serve immediately in bowls or your own takeout containers.
