Wednesday, July 18, 2012

Asian Edamame Fried Rice

Serves 6


3 cups leftover cooked brown rice
2 egg whites, scrambled
1 whole egg, scrambled
1/2 onion, chopped
2 cloves garlic, diced
5 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
cooking spray
1 cup ready-to-eat shelled edamame
2 tbsp General Tao stir fry sauce
salt and  pepper to taste


Whisk eggs and egg whites, season with salt and pepper. In a hot wok*, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.

*A frying pan will work fine

Nutritional Info for just under 1 Cup

Calories 208
Fat 3.8g
Cholesterol 31 mg
Sodium 104g
Carbs 33.6g
Fiber 5.2g
Protein 10.6g
Vitamin A 39%
Vitamin C 13%
Calcium 6%
Iron 9%

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