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.
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
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.
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
Vitamin A (23% daily value), Vitamin C (22% dv)