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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spring Green Fried Rice

Makes: 4 servings Yield: 4 3/4 cups
Prep 15 mins Cook 12 mins
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
  • 2  cups  shredded green cabbage
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 251,
  • Fat, total (g) 9,
  • chol. (mg) 93,
  • sat. fat (g) 2,
  • carb. (g) 32,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 4,
  • pro. (g) 11,
  • vit. A (IU) 602,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 136,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 669,
  • Potassium (mg) 329,
  • calcium (mg) 68,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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