Fried Rice

Ingredients

• 2  cups  short-grain brown rice
• 4  tablespoons  canola or olive oil
• 4  large eggs, lightly beaten
• 1  small red onion, chopped (1/2 cup)
• 1  small carrot, minced (1/2 cup)
• 1/2  cup  frozen peas, thawed
• 4  scallions, finely chopped (1/2 cup)
• 1  large tomato, peeled, seeded, and chopped
• 2  teaspoons  salt
• 1/2  cup  chopped fresh basil leaves

Preparation

Combine the rice with 4 cups lightly salted water in a large saucepan and heat to boiling. Reduce heat to low, cover, and simmer gently 25 to 30 minutes or until all the water is absorbed.

Heat 2 tablespoons of the oil over medium-high heat in a large skillet, wok, or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside.

Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through.

Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.

Nutritional Information

Calories:

388 (0% from fat)

Fat:

15g (sat 2g)

Protein:

11mg

Carbohydrate:

53g

Fiber:

5g

Cholesterol:

141mg

Iron:

2mg

Sodium:

855mg

Calcium:

62mg