Home > Nutrition > Healthy Recipes > Fried Rice |
Category: Side Dish | Serves: 6 |
Nutrition Information:
Calories: 90Protein: 5 g Carbs: 17 g Fat: 1 g Saturated Fat: 0 g Sodium: 260 mg Fiber: 4 g
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You might avoid take-out fried rice because of the fat - never fear, we have a heatlhy and every bit as tasty homemade version!
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1 | Cook rice as directed but substitute 1 cup chicken broth for 1 cup water. Let rice cool to room temperature or cover and refrigerate until ready to use. |
2 | In a small bowl mix together egg substitute and mustard powder until blended. Lightly coat a large skillet or wok with nonstick vegetable spray. |
3 | Heat skillet, begin stirring over medium heat and add egg mixture. Cook the egg mixture without stirring until it begins to set; until the egg bits are small and crumbly. Remove and set aside. |
4 | Lightly coat the skillet with nonstick vegetable spray and heat. Add garlic and ginger. Stir while cooking over medium-high heat until fragrant, about 1 minute. |
5 | Add the carrots and peas. Cook and stir for about 3 minutes until vegetables are tender. Stir in cooked rice, egg mixture, and water chestnuts. |
6 | Cook and stir until heated through, about 3 minutes. Add soy sauce to rice mixture. Cook and stir for 2 minutes. |
7 | ENJOY! |
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