Ginger Fried Rice

Name: Ginger Fried Rice
Total time: 20 min
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

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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. Source: EatingWell Magazine, October 1998

EatingWell Test Kitchen

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

Directions

Step 1

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.

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Tips

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.

Nutrition Facts

Per Serving:

321 calories; 9.8 g total fat; 2.5 g saturated fat; 186 mg cholesterol; 509 mg sodium. 286 mg potassium; 45 g carbohydrates; 5.2 g fiber; 6 g sugar; 13.7 g protein; 1152 IU vitamin a iu; 13 mg vitamin c; 75 mcg folate; 67 mg calcium; 3 mg iron; 88 mg magnesium;

Exchanges:

2 1/2 starch, 1 medium-fat meat, 1 fat

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