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

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