Vegetable Fried Rice

Photo by Dana Gallagher

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 30 min
Total Time 30 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 355 calories
- Calories 23 calories from fat
- Fat 9 g
- Sat Fat 2 g
- Cholesterol 212 mg
- Sodium 1,734 mg
- Protein 16 g
- Carbohydrate 52 g
- Sugar 15 g
- Fiber 4 g
September 2006

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

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.

Ingredients

1 1/2 cups long-grain white rice
3/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon canola oil
2 carrots, cut into matchstick-size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions, thinly sliced
4 large eggs, beaten

Directions

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