Vegetable Fried Brown Rice
Minutes Prep Time: 15
Minutes Total Time: 15
Servings: 4
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 15
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 eggs, lightly beaten
1 bag (16 oz each) frozen stir-fry vegetables, thawed
1 teaspoon minced garlic
2 cups cooked brown rice, chilled
2 tablespoons La Choy® Lite Soy Sauce
2 teaspoons toasted sesame oil
1/4 teaspoon ground ginger
La Choy® Chow Mein Noodles, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 49 mg | 5% |
Carbohydrate | 33 g | 11% |
Cholesterol | 140 mg | 47% |
Total Fat | 8 g | 12% |
Iron | 1 mg | 8% |
Calories | 253 kcal | 13% |
Sodium | 346 mg | 14% |
Protein | 9 g | 18% |
Saturated Fat | 2 g | 10% |
Sugars | 4 g | 0 |
Vitamin C | 16 mg | 26% |
Spray large nonstick skillet with cooking spray. Heat over medium heat. Add eggs; cook without stirring until edges and bottom begin to set. Lift uncooked portion and gently turn to scramble. Continue cooking until set. Remove from skillet. Cover and keep warm.
Spray skillet again with cooking spray. Add vegetables and garlic; cook and stir 6 minutes, or until vegetables are crisp-tender. Stir in rice, soy sauce, sesame oil and ginger; cook until heated through. Stir in cooked eggs. Garnish with chow mein noodles, if desired. Serve immediately.
Vegetable Fried Brown Rice