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Fried rice can be a calorie pit at most places.  Cooked brown rice, frozen vegetables and eggs combine to make this deliciously healthy fried rice.  So simple and easy to make!  You definitely want to give this one a try at home.  Great side to the chicken egg rolls.
My fried rice also has about half of the calories compared to the restaurant variety.  Good news, you can have fried rice and eat it too! 
Here are your ingredients……(a few similar ones from the egg rolls) I like a lot of vegetables in my fried rice.  If you prefer less use 1/2 to 3/4 the suggested amount.
VEGETABLE FRIED RICE ~ makes 6 servings
  • 2 EGGS, large
  • 3 cup BROWN RICE, cooked and chilled (I cook mine in chicken broth to add more flavor ~ 1 cup dry rice with 2 cups low sodium chicken broth)
  • 1/2 cup ONION, chopped
  • 1 clove GARLIC, minced
  • 16 oz PEAS & CARROTS, FROZEN (1 bag)
  • 3 tsp SESAME OIL
  • 2 tbsp SOY SAUCE, LOWER SODIUM
  • 1 tsp RICE VINEGAR
  • SEA SALT AND PEPPER TO TASTE

1. Spray a large skillet or wok with cooking spray and turn to medium heat. Scramble both eggs, cooking a few minutes.

Remove from skillet and set aside.

2. Spray the same skillet again with cooking spray; cook chopped onion and garlic for 1-2 minutes. Add frozen vegetables, cooked rice and sesame oil.  Saute 7-8 minutes, stirring ocassionally until vegetables are heated through.

3. Pour in soy sauce, rice vinegar, salt and pepper to taste. Stir to combine and coat all ingredients. Gently fold in cooked egg. Heat another minute or two to warm eggs.  Serve garnished with cilantro if desired. Serving size is 1 cup.

NUTRITION INFO PER 1 CUP SERVING: 200 calories, 4.5g fat, 70mg cholesterol, 33g carb, 4g fiver, 5g sugar, 8g protein

VARIATIONS:  Add cooked chicken or shrimp to the rice for a main dish.

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