Fried Rice heart Healthy

1/2 cup frozen shelled edamame
1 cup hot water
1 cup uncooked instant brown rice
2 teaspoons canola oil divided
1/2 cup egg substitute
3 medium carrots chopped
4 ounces snow peas trimmed
1 teaspoon minced peeled ginger root
1 medium garlic clove minced
1/4 teaspoon black pepper
8 ears baby corn rinsed
2 teaspoons low sodium soy sauce
1 med green onion chopped

Put edamame in a small bowl. Pour water over let stand one minute then drain and set aside.

Prepare rice according to package directions omitting butter and salt.

In a small skillet heat one teaspoon oil swirling to coat. Pour egg substitute as it cooks lift the edge with a spatula and tilt so uncooked portico flows under the edge. Cook for 1 to 2 minutes or until set.

In large nonstick skillet heat remaining 1 teaspoon oil over med high heat. Cook carrots, snow peas, ginger, garlic and pepper for 4 minutes or until carrots are tender crisp stirring frequently

Stir in corn and cook for 1 minute.

Stir in rice and soy sauce.

Cut eggs and gently fold into mixture. Sprinkle with green onion.


Serving Size: Serves 4. 1-1/2 cups per serving

Number of Servings: 4

Recipe submitted by SparkPeople user JUDIL62.