Spicy Vegetable Fried Rice

Spicy Vegetable Fried Rice Enlarge Image
1 users rated this recipe an average rating of 1.0
Makes:
4 servings
Serving Size:
1 cup
Start to Finish:
30 mins
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Spicy Vegetable Fried Rice

Ingredients
4
eggs
2
tablespoons water
 
Nonstick cooking spray
1
tablespoon olive oil
1
tablespoon finely chopped, peeled fresh ginger
2
2
cups chopped Chinese cabbage
1
cup coarsely shredded carrot
1
cup fresh pea pods, trimmed
2
cups cooked brown rice
1/3
cup sliced green onion
2
tablespoons reduced-sodium soy sauce
1
teaspoons Sriracha chile sauce
2
tablespoons snipped fresh cilantro
 
Lime slices or wedges

Directions

  1. In a small bowl, whisk together eggs and the water. Coat an unheated 12-inch nonstick skillet with cooking spray. Preheat skillet over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist, keeping eggs in large pieces. Carefully transfer eggs to a medium bowl; set aside.
  2. In the same skillet, heat oil over medium-high heat. Add ginger and garlic; cook for 30 seconds. Add cabbage, carrot, and pea pods; cook and stir for 2 minutes. Stir in cooked eggs, brown rice, green onion, soy sauce, and chile sauce; cook and stir about 2 minutes or until heated through. Top with cilantro. Serve with lime slices.

Nutrition Facts

(Spicy Vegetable Fried Rice)
    Per serving:
  • 250 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 212 mg chol.,
  • 367 mg sodium,
  • 31 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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