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Prep 15min
Total35min
Servings4
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Ingredients
2
cups uncooked quick-cooking brown rice
2
eggs, beaten
1
tablespoon vegetable oil
2
medium carrots, sliced (1 cup)
8
medium green onions, sliced (1/2 cup)
1
clove garlic, finely chopped
2
cups snow (Chinese) pea pods, cut in half
1
cup bean sprouts
2
tablespoons soy sauce
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Steps
1
Cook rice as directed on package.
2
While rice is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Pour beaten eggs over bottom of skillet and cook until firm; remove from skillet and set aside. When eggs are cool, cut into small pieces.
3
Heat oil in same skillet over medium-high heat. Cook and stir carrots, onions and garlic in oil 1 minute. Stir in pea pods and bean sprouts; cook and stir 2 minutes. Stir in rice and soy sauce; reduce heat to medium. Cook 2 minutes, stirring
occasionally. Stir in eggs; cook until heated through.
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For an easy dessert, toss canned mandarin orange segments with chopped crystallized ginger, and spoon over orange or pineapple sherbet.
Yields differ between regular rice and instant rice. One cup of uncooked regular rice
equals 3 cups cooked, and 1 cup of instant rice equals 2 cups cooked.
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Nutrition Facts
Serving Size:1 Serving
Calories
440
Calories from Fat
90
Total Fat
10g
Saturated Fat
2g
Cholesterol
105mg
Sodium
520mg
Total Carbohydrate
80g
Dietary Fiber
8g
Protein
15g
% Daily Value*:
Iron
16%
16%
Exchanges:
4 Starch; 4 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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