Heat 1 tps. oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until scrambled. Transfer to a plate; set aside. Add the remaining 2 tsp. oil to the wok. Add scallions and ginger and stir-fry until fragrant, 1 to 2 minutes. Add rice and peas and stir-fry until hot and beginning to stick to the pan, 3 to 4 minutes. Add sprouts, stiry-fry sauce (or oyster sauce) and the reserved eggs. until heated through, about 2 minutes. Serve immediately.
Per serving- 319 calories; 10 g fat (2 g sat, 4 g mono); 212 mg cholesterol; 45 g carbohydrate; 14 g protein; 5 g fiber; 520 mg sodium; 286 mg potassium.
Nutional Bonus- Vitamins A & C (25% DV), Folate (19% DV), Iron (15% DV)
Originally Submitted
10/29/2009
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