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Prep: 10 min., Cook: 10 min.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: Makes 4 servings (serving size: 1 1/4 cups)
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
Preparation
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.
Nutritional Information
Calories: 240 (0.0% from fat), Fat: 5.8g (sat 1.1g,mono 1g,poly 0.4g), Protein: 9.6g, Carbohydrate: 38.7g, Fiber: 4g, Cholesterol: 106mg, Iron: 2.2mg, Sodium: 439mg, Calcium: 92mg |
