Fried rice egg white
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 c short grained rice 2 c water2 tbsp sesame oil1 jalapeno finely sliced (less if very spicy)1 clove garlic, finely sliced 1/2 onion sliced into wedges1/2 pack brown mushrooms1/2 bag edamame shelled fresh soy beans4 egg whites
Makes 8 side servings
Boil rice in water until absorbed, and allow to cool.
(Reduce the amount of water to 1.75 c for a slightly more firm, traditional rice texture)
In a large, very hot wok, fry sesame oil with finely sliced jalapeno.
Wait until jalapenos are starting to brown.
Add finely sliced garlic.
Wait until garlic has started to prown.
Add mushrooms.
Add cooled rice.
Stir frequently while heating.
If edamamae is thawed, wait until rice is hot, if frozen, add edamame right away.
Stir frequently until heated.
Make a small well in the rice and add the egg.
Wait until egg is partly coagulated.
Stir lightly.
Add lid (e.g. a cookie sheet).
Reduce heat and wait just until thoroughly heated.
Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user UFFEHELLUM.
Boil rice in water until absorbed, and allow to cool.
(Reduce the amount of water to 1.75 c for a slightly more firm, traditional rice texture)
In a large, very hot wok, fry sesame oil with finely sliced jalapeno.
Wait until jalapenos are starting to brown.
Add finely sliced garlic.
Wait until garlic has started to prown.
Add mushrooms.
Add cooled rice.
Stir frequently while heating.
If edamamae is thawed, wait until rice is hot, if frozen, add edamame right away.
Stir frequently until heated.
Make a small well in the rice and add the egg.
Wait until egg is partly coagulated.
Stir lightly.
Add lid (e.g. a cookie sheet).
Reduce heat and wait just until thoroughly heated.
Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user UFFEHELLUM.
Nutritional Info Amount Per Serving
- Calories: 103.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 47.8 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.7 g
- Protein: 5.7 g