Vegetarian Fried Rice
Lots of vegetables and brown rice make this a healthy side dish or a light meatless main dish.
Ingredients
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3 large eggs
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Vegetable cooking spray
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2 tablespoons vegetable oil
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3 garlic cloves, minced
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1 teaspoon grated ginger
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2 cups small broccoli florets
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1 cup shredded or matchstick carrots
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1/2 cup sliced celery
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1/2 cup sliced red pepper
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1 cup sliced snow peas
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1 yellow squash, cut in half lengthwise and sliced
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1/2 cup vegetable or chicken broth
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2 tablespoons soy sauce
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4 cups cold, cooked brown rice
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4 green onions, thinly sliced
Directions
1.
In a small bowl, whisk eggs with 2 tablespoons water. Coat a large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat and scramble eggs. Transfer eggs to a clean bowl and set aside.
2.
Wipe skillet clean and add oil. Heat over medium-high heat, add garlic and ginger, and cook 30 seconds. Add broccoli, carrots, celery and red pepper, and stir-fry for 2 minutes. Add snow peas and yellow squash and cook 2 minutes more. Stir in broth and soy sauce and simmer for 3 minutes, until vegetables are crisp-tender. Stir in brown rice, green onions, and scrambled eggs. Reduce heat to low and warm through, about 5 minutes.
Nutrition information
Calories 274, Total Fat 9 g, Carbohydrate 40 g, Fiber 6 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 8.4%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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