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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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;