No Oil Fried Rice
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of No Oil Fried Rice calories by ingredient
Introduction
Great alternative to fried rice that tastes just like the real thing! My husband didn't even know there was egg substitute in it :) Great alternative to fried rice that tastes just like the real thing! My husband didn't even know there was egg substitute in it :)Number of Servings: 4
Ingredients
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2 cups Brown Rice, medium grain, fridge temperature
1 cup Frozen Peas
1 cup Yellow Sweet Corn Kernels, Frozen
3/4 cup Eggbeaters
2 tbsp Low Sodium Soy Sauce
1/8 tsp Garlic Powder
1/8 tsp Ground Ginger
*May add or substitute your favorite fried rice vegetable (mushrooms, carrots, bean sprouts etc.)
Directions
*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.
Member Ratings For This Recipe
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