Spring Veggie Fried Rice

Name: Spring Veggie Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 cups water; 2 cups Fit & Active Instant Brown Rice; 3 tablespoons Carlini Vegetable Oil, divided; 1 small yellow onion, diced; 1 cup diced carrots; 6 asparagus spears, cut into 1-inch pieces; ½ teaspoon Stonemill Crushed Red Pepper; 2 cloves garlic, minced; 3 tablespoons Fusia Soy Sauce; 1 cup Season's Choice Sweet Peas; 2 Goldhen Large Eggs, beaten

5 steps

Prep:15minCook:15min

Updated at: Thu, 17 Aug 2023 03:13:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories416 kcal (21%)

Total Fat15 g (21%)

Carbs58.2 g (22%)

Sugars4.6 g (5%)

Protein11.4 g (23%)

Sodium803.4 mg (40%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cupswater

2 cupsBrown Rice

Instant

3 tablespoonsVegetable Oil

1 cupcarrots

cut into 1-inch pieces

½ teaspoonCrushed Red Pepper

2cloves garlic

minced

3 tablespoonsSoy Sauce

1 cupSweet Peas

2eggs

large, beaten

Instructions

Step 1

In a medium saucepan, bring water to a boil. Stir in rice, return to boil. Reduce heat, cover and simmer for 5 minutes. Remove from heat and stir, cover and let rest for 5 minutes.

Step 2

Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat.

Step 3

Add onion, carrots, asparagus and red pepper flakes. Cook for 3-5 minutes, stirring occasionally. Add garlic and continue cooking for 1 minute.

Step 4

Add rice, soy sauce and peas to skillet; cook for 3 minutes. Move rice to one side of pan and add remaining 1 tablespoon oil to empty space in pan. Add the eggs and scramble until cooked through.

Step 5

Remove from heat and toss well before serving.