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* Exported from MasterCook *
Veggie Rice with Egg - 5 pts
Recipe By : Eat Carbs Lose Weight by Denise Austin
Serving Size : 4 Preparation Time :0:25
Categories : Volume 10-07 Jul 2007
Amount Measure Ingredient -- Preparation Method
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2/3 cup brown basmati rice
2 tablespoons toasted sesame oil -- divided
1 large egg -- lightly beaten
2 teaspoons grated ginger root
1 teaspoon minced garlic
2 green onions -- cut
into 1/4-inch pieces
4 ounces snow pea pods, fresh -- trimmed
1/2 cup frozen peas and carrots -- thawed
3 tablespoons reduced sodium soy sauce
In a medium saucepan, cook the rice according to the package directions.
Fluff the rice with a fork; spread it on a baking sheet and allow to cool
completely, about 15 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add the egg and cook, stirring, for about 2 minutes or until firm.
Transfer to a plate and reserve. Heat the remaining 1 tablespoon oil in the
skillet and add the ginger, garlic, green onions and snow peas. Cook,
stirring often, for 2 minutes. Add the rice and peas and carrots; cook for
2 to 3 minutes, or until the vegetables are crisp-tender. Add the soy sauce
and cook for 3 to 5 minutes more, or until the rice is heated through. Cut
the egg into strips or pieces and add to the rice. Serve.
Makes 4 servings.
Description : "5 pts"
S(Formatted by Chupa Babi in MC): "05.01.07"
Copyright : "2005"
T(Cooking Time): "0:47"
NOTES : Here's a super example of a smart-carb choice. By cooking brown
rice instead of white, you get a carb with the bran, germ and fiber intact
- all lacking in white rice. Adding the vegetables and egg makes this a
tasty complement to the stir-fried pork.
Contributed to the FareShare Gazette by Chupa; 28 July 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 44 Calories; 1g Fat (27.5% calories from
fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 34mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
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