No Oil Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups Brown Rice, medium grain, fridge temperature1 cup Frozen Peas1 cup Yellow Sweet Corn Kernels, Frozen3/4 cup Eggbeaters2 tbsp Low Sodium Soy Sauce1/8 tsp Garlic Powder1/8 tsp Ground Ginger*May add or substitute your favorite fried rice vegetable (mushrooms, carrots, bean sprouts etc.)
*Make sure the brown rice is pre-made and at fridge temperature.
Combine garlic powder, ground ginger, and soy sauce with 3 tbsp warm water in a small bowl. Using a fork or whisk, stir until mix has dissolved. Set aside.
Spray a wok or very large pan with nonstick spray and bring to medium heat on the stove. Add egg substitute and scramble until cooked, using a spatula to break it up into bite-sized pieces. Remove scrambled egg from wok or pan and set aside.
Add frozen vegetables to wok or pan and cook until all veggies are hot. Remove veggies and set aside with scrambled egg.
Remove wok or pan from heat and re-spray with nonstick spray and bring to high heat on stove. Add rice and seasoning mixture, and stir to combine. Add vegetables and scrambled egg, mix thoroughly. Cook and stir until entire mixture is hot, there is no liquid left in the pan, and the rice is just beginning to crisp.
Goes great with SparkRecipe Chicken Sate!
Number of Servings: 4
Recipe submitted by SparkPeople user CARADAWN.
Combine garlic powder, ground ginger, and soy sauce with 3 tbsp warm water in a small bowl. Using a fork or whisk, stir until mix has dissolved. Set aside.
Spray a wok or very large pan with nonstick spray and bring to medium heat on the stove. Add egg substitute and scramble until cooked, using a spatula to break it up into bite-sized pieces. Remove scrambled egg from wok or pan and set aside.
Add frozen vegetables to wok or pan and cook until all veggies are hot. Remove veggies and set aside with scrambled egg.
Remove wok or pan from heat and re-spray with nonstick spray and bring to high heat on stove. Add rice and seasoning mixture, and stir to combine. Add vegetables and scrambled egg, mix thoroughly. Cook and stir until entire mixture is hot, there is no liquid left in the pan, and the rice is just beginning to crisp.
Goes great with SparkRecipe Chicken Sate!
Number of Servings: 4
Recipe submitted by SparkPeople user CARADAWN.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 417.1 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 4.4 g
- Protein: 10.5 g
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