Spring Green Fried Rice

The trick of flavorful fried rice is beating the soy sauce and eggs together befire adding them to the skillet. Nutty toasted sesame oil packs a guaranteed punch of flavor in every bite.

Spring Green Fried Rice Enlarge Image
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13 users rated this recipe an average rating of 3.5
Makes:
4 servings
Yields:
4 3/4 cups
Prep:
15 mins
Cook:
12 mins
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Spring Green Fried Rice

Ingredients
2
eggs
1
teaspoon soy sauce
1
teaspoon toasted sesame oil
1
tablespoon vegetable oil
1
clove garlic, minced
1
teaspoon minced fresh ginger
3/4
cup shelled frozen edamame, thawed
1/2
cup frozen peas, thawed
2
cups cooked brown rice, chilled
2
tablespoons soy sauce
1/4
cup sliced green onion
 
Crushed red pepper (optional)

Directions

  1. In a small bowl beat egg and 1 tsp. soy sauce; set aside. In a wok or large skillet heat toasted sesame oil over medium heat. Add egg mixture; stir gently until set. Remove egg; cool slightly. Using your hands to roll the cooked egg into a log. Use a sharp knife, slice the egg into strips; set aside.
  2. In the same skillet, heat vegetable oil over medium-high heat. Add garlic and ginger, cook 30 seconds. Add cabbage; cook and stir 2 minutes. Add edamame and peas; cook for 2 minutes. Add rice and 2 Tbsp. soy sauce. Cook and stir for 2 to 4 minutes or until heated through. Add egg mixture and green onion; cook and stir about 1 minute or until heated through. Top with crushed red pepper, if desired.

Nutrition Facts

(Spring Green Fried Rice)
    Per serving:
  • 251 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 93 mg chol.,
  • 669 mg sodium,
  • 32 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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