Rating: 3 stars
75 Ratings
  • 5 star values: 14
  • 4 star values: 16
  • 3 star values: 22
  • 2 star values: 16
  • 1 star values: 7
Sara Quessenberry

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger.

    Advertisement
  • Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and cook, stirring, for 2 minutes.

  • Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture. Cook, stirring, until slightly tender, 2 to 3 minutes. Transfer to a bowl.

  • Return the skillet to medium heat. Add the cooked rice, scallions, and the remaining soy sauce mixture. Cook until just heated through, 1 to 2 minutes.

  • Push the rice toward the side and pour the eggs into the center. Scramble with a spatula until set, then stir into the rice. Serve with the vegetables. 

Nutrition Facts

355 calories; calories from fat 23%; fat 9g; saturated fat 2g; cholesterol 212mg; sodium 1734mg; protein 16g; carbohydrates 52g; fiber 4g; sugars 15g.
Advertisement