ADVERTISEMENT
Ginger Fried Rice
Ginger Fried Rice
0 Reviews
From: EatingWell Magazine, October 1998
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
-
Active
-
Ready In
- 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.
- 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.
- Per serving: 321 calories; 10 g fat(2 g sat); 5 g fiber; 45 g carbohydrates; 14 g protein; 75 mcg folate; 186 mg cholesterol; 6 g sugars; 0 g added sugars; 1,152 IU vitamin A; 13 mg vitamin C; 67 mg calcium; 3 mg iron; 509 mg sodium; 286 mg potassium
- Nutrition Bonus: Vitamin A (23% daily value), Vitamin C (22% dv)
- Carbohydrate Servings: 3
- Exchanges: 2½ starch, 1 medium-fat meat, 1 fat
