Katie's Vegetable Egg Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups cooked brown rice1 egg3 egg whites1 medium carrot or 6 large baby carrots, sliced into disks or chopped1 bell pepper or 3 baby bell peppers, chopped.5 cup frozen peas, thawed2 tbsp butter or oil1 tbsp sesame oil (optional)
Melt butter in medium skillet on medium-high heat. Add carrots to skillet and let cook 2-3 minutes before adding peppers. When carrots and peppers are crisp tender, add peas and cook until heated. Add sesame oil (if using) and then add rice. Stir fry all ingredients until rice slightly browns (it may help to pat the mixture into a patty and let sit for a minute, then stir and repeat). In the meantime, scramble eggs in a dish with seasoning(s) of your choice (I like salt and veggie pepper). Add eggs to skillet and stir until eggs are cooked thoroughly. You may wish to salt or add soy sauce when serving.
Number of Servings: 4
Recipe submitted by SparkPeople user KTLASERS.
Number of Servings: 4
Recipe submitted by SparkPeople user KTLASERS.
Nutritional Info Amount Per Serving
- Calories: 247.0
- Total Fat: 11.5 g
- Cholesterol: 68.4 mg
- Sodium: 131.1 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.2 g
- Protein: 8.4 g
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