| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
Asian |
Asian, Beans/peas/, Low fat, Rice, Side dishes |
5 |
servings |
INGREDIENTS
| 2 |
ts |
Dark sesame oil |
| 2 |
|
Eggs |
| 2 |
|
Egg whites |
| 1 |
tb |
Vegetable oil |
| 4 |
c |
Cold cooked rice |
| 1 |
c |
Frozen green peas; thawed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Bean sprouts |
| 1/3 |
c |
Chopped green onions |
INSTRUCTIONS
1. Combine the sesame oil, eggs, and egg whites in a small bowl; stir well,
and set aside.
2. Heat vegetable oil in a large nonstick skillet or wok over medium-high
heat. Add egg mixture, and stir-fry 2 minutes. Add rice; stir-fry 3
minutes. Add green peas, salt, and pepper; stir fry 5 minutes. Add bean
sprouts and green onions; stir-fry 2 minutes. Serve immediately.
Yield: 5 servings (serving size: 1 cup).
CALORIES 289 (21% from fat); FAT 6.8g (sat 1.4g, mono 2.3g, poly 2.4g);
PROTEIN 9.5g; CARB 45.7g; FIBER 1.2g; CHOL 88mg; IRON 2.5mg; SODIUM 435mg;
CALCIUM 42mg.
Busted by Gail Shermeyer <4paws@netrax.net>
NOTES : Cal 314.5 Total Fat 6.9g Sat Fat 1.3g Carb 51.8g Fib 2.6g Pro 10.2g
Sod 188mg CFF 19.9%
Recipe by: Cooking Light Magazine, January/February 1996
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 03,
1999, converted by MM_Buster v2.0l.
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