Five Vegetable and Egg Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Cup Chopped Fresh Carrots1 Medium Chopped Sweet Peppers12 large chopped Scallions1 1/2 Cups Chopped Shiitake Mushrooms (8)1 Cup Bean Sprouts2 Large Eggs1 Large Egg White3 cups Cooked Brown Rice2 Tbs Reduced sodium Soy sauce2 tsp Sesame Oil3 dash black pepperPam cooking spray 2 x 2 seconds
Spray Non-stick deep large fry pan or wok with 1/2 the spray and heat over high until prewarmed. Add vegetables and stir fry under tender crisp (3 Minutes). Remove from pan and set aside.
Mix eggs and egg whites in small bowl. Spray deep large fry pan or wok with the other 1/2 spray and cook about 2 minutes stirring to break up eggs. Cook until eggs set. Return vegetables and add 3 cups of cooked brown rice, Soy sauce and pepper and Sesame Oil. Stir fry a couple more minutes until heated through.
Serving Size: 1 cup
Mix eggs and egg whites in small bowl. Spray deep large fry pan or wok with the other 1/2 spray and cook about 2 minutes stirring to break up eggs. Cook until eggs set. Return vegetables and add 3 cups of cooked brown rice, Soy sauce and pepper and Sesame Oil. Stir fry a couple more minutes until heated through.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 3.6 g
- Cholesterol: 62.0 mg
- Sodium: 252.7 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 5.1 g
- Protein: 7.7 g