"Fried" Rice with Spice

This fast carb recipe yields 100 calories and is packed with flavor!

This recipe is an excerpt from the Free 43 Recipes available for download in our store.

Many love the taste of fried rice but don’t enjoy all the calories that come with it. Make this homemade recipe and take out all the guilt and add some satisfaction to your next dinner.

Ingredients:

• 6 egg whites
• 2 tablespoon water
• Nonstick cooking spray
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely chopped, peeled fresh ginger
• 2 cloves garlic, minced
• 2 cups chopped Chinese cabbage
• 1 cup coarsely shredded carrot
• 1 cup fresh pea pods, trimmed
• 2 cups cooked brown rice
• 1/3 cup sliced green onion
• 2 tablespoon low-sodium soy sauce (or Braggs Liquid Amino Acids)
• 1 teaspoon Sriracha chile sauce
• 2 tablespoon snipped fresh cilantro
• Lime slices or wedges

Method:

In a small bowl, whisk together eggs and the water. Coat an unheated 12 in. nonstick skillet with cooking spray. Preheat skillet over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat for 2-3 min. or until egg mixture is cooked through (keep eggs in large pieces). Transfer eggs to a medium bowl.

In the same skillet, heat oil over medium-high heat. Add ginger and garlic; cook for 30 seconds. Add cabbage, carrot, and pea pods; cook and stir for 2 min. Stir in cooked eggs, brown rice, green onion, soy sauce, and chile sauce; cook and stir about 2 min. or until heated through. Top with cilantro. Serve with lime slices.

Serves: 8 (1/2 cup)

Approximate nutritional analysis per serving: 100 calories, 4.85 grams of protein, 15 grams of carbohydrates, 2.3 grams of fat, 1.9 grams of fiber, 224.45 mg of sodium

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