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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 6 |
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A vegetarian version. From Cooking Light. Per 1 cup serving: 348 calories, 8.l5 g fat, 11 g protein, 55 g carb, 4.9 g fiber, 141 mg cholesterol. Ingredients:
2 tablespoons canola oil, divided |
4 large eggs, lightly beaten and divided |
1/4 teaspoon fresh ground black pepper, divided |
1 dash salt |
1 3/4 cups thinly sliced green onions, divided |
2 teaspoons grated peeled fresh ginger |
2 garlic cloves, minced |
5 cups cooked short-grain white rice, chilled |
1/4 cup low sodium soy sauce |
1/2 teaspoon salt |
1 (10 ounce) package frozen green peas, thawed |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
2. Add in half the eggs; swirl to coat the bottom of the pan evenly.
3. Sprinkle w/ 1/8 teaspoon pepper and a dash of salt; cook 3 minutes or until eggs are done.
4. Remove egg from pan; thinly slice and set aside.
5. Wipe the pan clean using a paper towel.
6. Heat 4 teaspoons oil in skillet over med-high heat.
7. Add in 1 cup onions, ginger, and garlic; stir-fry 30 seconds.
8. Add in remaining eggs and rice; stir-fry 3 minutes.
9. Stir in half of egg strips, 3/4 cup onions, 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; stir-fry 30 seconds; combine well.
10. Top with remaining egg strips and cilantro.
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