Five Vegetable and Egg Fried Rice
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Five Vegetable and Egg Fried Rice calories by ingredient
Number of Servings: 6
Ingredients
-
1 Cup Chopped Fresh Carrots
1 Medium Chopped Sweet Peppers
12 large chopped Scallions
1 1/2 Cups Chopped Shiitake Mushrooms (8)
1 Cup Bean Sprouts
2 Large Eggs
1 Large Egg White
3 cups Cooked Brown Rice
2 Tbs Reduced sodium Soy sauce
2 tsp Sesame Oil
3 dash black pepper
Pam cooking spray 2 x 2 seconds
Directions
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
