Monday, November 28, 2011

Veggie Fried Rice

This was a great meal that was quick and easy to throw together on a night when we were running out the door. Not much too it but perfect for a light supper or a fun side dish. The kids have all of a sudden stopped liking asparagus, but I thought that it was delicious!

Veggie Fried Rice
(recipe found in Parents magazine)

2 tablespoons canola oil
1 (12 ounces) bunch asparagus, trimmed and cut into 1" pieces
2 scallions, finely chopped
1 tablespoon finely chopped fresh ginger
1 large clove garlic, minced
3 cups cooked brown rice, chilled
3/4 cup frozen peas
2 eggs, lightly beaten
2 tablespoons reduced sodium soy sauce

Heat the canola oil over medium high heat in a large nonstick skillet. Add the asparagus to the skillet. Saute for 1 minute. Add the scallions, ginger and garlic; saute until the asparagus is just tender, about 2 minutes more. Add the rice and peas to the skillet, breaking up the rice as you stir. Stir fry for 2-3 minutes or until the rice is heated through. Reduce heat to medium. Make a well in the center of the rice and pour in the eggs. As the eggs begin to cook, stir them into the rice until they are thoroughly incorporated. Remove pan from heat and stir in soy sauce.

Serves: 4
Points: 6 per serving

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