Monday, February 2, 2009

Ginger Fried Rice

Here is a nice recipe on the go..One can make use of left over rice for this recipe and it sure tastes yummy... try this out and do leave your comments about how it turned out..

Leftover rice becomes an instant vegetarian main course with the addition of a few vegetables in this gingery fried rice. Use whatever vegetables you have hanging out in your crisper drawer—the wider variety of colors, the better.

Makes 4 servings, about 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes


3 teaspoons peanut oil, divided
4 large eggs, beaten
1 bunch scallions, chopped
2 tablespoons minced fresh ginger
3 cups cold cooked long-grain brown rice
1 cup frozen peas
1 cup mung bean sprouts (see Note)
3 tablespoons prepared st
ir-fry or oyster sauce

Heat 1 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until scrambled. Transfer to a plate; set aside. Add the remaining 2 teaspoons oil to the wok. Add scallions and ginger and stir-fry until fragrant, 1 to 2 minutes. Add rice and peas and stir-fry until hot and beginning to stick to the pan, 3 to 4 minutes. Add sprouts, stir-fry sauce (or oyster sauce) and the reserved eggs. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately.

NUTRITION INFORMATION: Per serving: 319 calories; 10 g fat (2 g sat, 4 g mono); 212 mg cholesterol; 45 g carbohydrate; 14 g protein; 5 g fiber; 520 mg sodium; 286 mg potassium.
Nutrition bonus: Vitamins A & C (25% daily value), Folate (19% dv), Iron (15% dv).
3 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 medium-fat meat, 1 fat

TIP: Note: Mung bean sprouts are germinated mung beans, often simply labeled “bean sprouts” at the supermarket. They are white with a light yellow tip and are thicker than more common alfalfa sprouts.

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