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Spicy Vegetable Fried Rice

Makes: 4 servings
Serving size: 1 cup
Start to Finish 30 mins
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  cloves garlic, minced
  • 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 - 2  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 250,
  • Fat, total (g) 9,
  • chol. (mg) 212,
  • sat. fat (g) 2,
  • carb. (g) 31,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 11,
  • vit. A (IU) 57,
  • vit. C (mg) 27,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 367,
  • Potassium (mg) 386,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 2,
  • Medium-Fat Meat () 2,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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