Ginger Fried Rice
http://www.eatingwell.com/recipes/ginger_fried_rice.html
From EatingWell: October 1998, EatingWell for a Healthy Heart Cookbook (2008)Leftover rice becomes an instant vegetarian main course with the addition of a few vegetables in this gingery fried rice. Use whatever vegetables you have hanging out in your crisper drawer—the wider variety of colors, the better.
4 servings, about 1 1/2 cups each | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
- 3 teaspoons peanut oil, divided
- 4 large eggs, beaten
- 1 bunch scallions, chopped
- 2 tablespoons minced fresh ginger
- 3 cups cold cooked long-grain brown rice
- 1 cup frozen peas
- 1 cup mung bean sprouts, (see Note)
- 3 tablespoons prepared stir-fry or oyster sauce
Preparation
- Heat 1 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until scrambled. Transfer to a plate; set aside. Add the remaining 2 teaspoons oil to the wok. Add scallions and ginger and stir-fry until fragrant, 1 to 2 minutes. Add rice and peas and stir-fry until hot and beginning to stick to the pan, 3 to 4 minutes. Add sprouts, stir-fry sauce (or oyster sauce) and the reserved eggs. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately.
Nutrition
Per serving : 319 Calories; 10 g Fat; 2 g Sat; 4 g Mono; 212 mg Cholesterol; 45 g Carbohydrates; 14 g Protein; 5 g Fiber; 520 mg Sodium; 286 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 medium-fat meat, 1 fat
Tips & Notes
- Note: Mung bean sprouts are germinated mung beans, often simply labeled “bean sprouts” at the supermarket. They are white with a light yellow tip and are thicker than more common alfalfa sprouts.