Light And Healthy Veggie Fried Rice
Who says fried rice needs to be full of fat and unhealthy. Feel free to add even more of your favorite veggies to this recipe – Broccoli, long beans, red peppers all work great. The more the merrier! Enjoy!
1 (5.3-oz.) bag quick-cooking brown rice
1 (8-oz.) package fresh sugar snap peas
4 green onions, cut into 2-inch pieces
1/2 cup matchstick-cut carrots
Vegetable cooking spray
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 large eggs, lightly beaten
3 tablespoons lite soy sauce
2 teaspoons dark sesame oil
2 teaspoons of sweet and sour sauce
Cook rice according to package directions; drain well.
Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.
Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil. Finish with a drizzle of the sweet and sour sauce on top of the rice and then sprinkle some crunchy noodles on top for texture and serve.