Vegetable Fried Rice - 28g Carbs, 4g Fiber
From: Today's Dietitian Magazine
Recipe courtesy of USA Rice Federation
Servings: 6
2 Tbsp vegetable oil, divided
1 cup carrots, chopped
1 cup celery or bok choy, chopped
1 cup broccoli, chopped
1 cup green onions, sliced
1 tsp grated fresh ginger (optional)
3 cups chilled, cooked brown rice
2 large eggs, beaten
2 Tbsp low-sodium soy sauce
2 tsp dark sesame oil (optional)
Heat 1 Tbsp oil in large nonstick skillet or wok over medium high
heat. Cook carrots, celery, broccoli, green onions, and ginger,
stirring frequently for 3 to 4 minutes or until vegetables are
tender-crisp. Add 1 Tbsp oil and the rice; cook, stirring frequently,
until rice is heated through.
Push rice mixture toward edge of skillet, pour eggs in center, and
stir gently to cook; gradually stir in rice. Drizzle with soy sauce
and sesame oil, if desired. Toss well.
Servings: 6
Nutrition per Serving:
200 Calories, 6g Protein, 7g Fat, 70mg Cholesterol, 510mg Sodium,
28g Carbs, 4g Dietary Fiber
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