Yang Chow Fried Rice

Here is a vegetarian version of the classic Chinese dish that traditionally includes shrimp and ham. If you have cooked rice in the fridge, this meal is ready in minutes; the rice needs to be cold so the grains won't stick together when stir-fried. Once you've tried this, you'll make it a habit to cook extra rice to have leftovers to use in this recipe.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

• 2  tablespoons  canola oil, divided
• 4  large eggs, lightly beaten and divided
• 1/4  teaspoon  freshly ground black pepper, divided
• Dash of salt
• 1 3/4  cups  thinly sliced green onions, divided
• 2  teaspoons  grated peeled fresh ginger
• 2  garlic cloves, minced
• 5  cups  cooked short-grain rice, chilled
• 1/4  cup  low-sodium soy sauce
• 1/2  teaspoon  salt
• 1  (10-ounce) package frozen green peas, thawed
• 3  tablespoons  chopped fresh cilantro

Preparation

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.

Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.

Nutritional Information

Calories:

348 (22% from fat)

Fat:

8.5g (sat 1.5g,mono 4.1g,poly 2g)

Protein:

11g

Carbohydrate:

55g

Fiber:

4.9g

Cholesterol:

141mg

Iron:

3.9mg

Sodium:

683mg

Calcium:

34mg