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Yield: Serves 4. 1 cup per serving.
Recipes
Egg Fried Vegetables With Rice
| Nutrition Information | |
| Calories: | 285 |
| Total Fat: | 6.1g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 53mg |
| Sodium: | 529mg |
| Carbohydrates: | 44.3g |
| Dietary Fiber: | 5.9g |
| Sugars: | 5.5g |
| Protein: | 12.7g |
| Vitamin A: | 2223.6iu (44%) |
| Vitamin C: | 23mg (38%) |
| Calcium: | 64mg (6%) |
| Iron: | 1.4mg (7%) |
4 cups cooked brown rice
1 tablespoon oil
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 pound package frozen stir-fry vegetables
1 cup sliced fresh mushrooms
1 cup shredded cabbage
6 egg whites or 3/4 cup nonfat egg substitute
4 tablespoon light soy sauce
1 tablespoon sesame oil
Cook the rice according to package directions.
Heat the oil in a large nonstick skillet or wok over high heat. Saute the garlic and ginger until golden, about 3 minutes. Add the frozen veggies and cook until tender, about 6 minutes. Remove the vegetables from the pan.
Add the egg whites and scramble until done, about 1 minute. Add the vegetables back to the pan and season with soy sauce and sesame oil. Serve the Egg Fried Vegetables over the brown rice.
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