Classic Favorite
Vegetable Fried Rice
Sautéed Bok Choy
Ingredients
- ½ cup brown rice, rinsed
- ½ (12-oz) pkg organic sugar snap peas
- 1 cup organic shelled edamame
- 2 green onions, cut into 2-inch pieces
- 1 carrot, cut into matchsticks
- 2 tsp dark sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 2 large eggs, lightly beaten
- 1 Tbsp low-sodium soy sauce
Instructions
- Cook rice according to package directions.
- Sauté snap peas, edamame, onions, and carrot in hot oil in a large skillet over medium-high heat 3 minutes. Add ginger and garlic; cook 1 minute.
- Stir in rice; cook 2 minutes or until thoroughly heated.
- Push rice to side of skillet, making a well in center. Add eggs; cook, stirring occasionally, 2 to 3 minutes or until set. Stir eggs into rice mixture; add soy sauce.
Side Dish Ingredients
- 1 small head bok choy, chopped
- 1 clove garlic, minced
- 1 Tbsp dark sesame oil
- 1 Tbsp low-sodium soy sauce
Side Dish Instructions
- Cook bok choy and garlic, covered, in hot oil in a large skillet over medium heat 6 minutes or until bok choy is wilted, stirring occasionally.
- Uncover and add soy sauce; cook 3 minutes or until bok choy is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
415
|
108
|
523
|
| Fat (g) | 15 | 8 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 21 | 6 | 27 |
| Carb (g) | 52 | 8 | 60 |
| Fiber (g) | 8 | 3 | 11 |
| Sodium (mg) | 390 | 493 | 883 |
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