|Home > Nutrition > Healthy Recipes > Fried Rice|
Nutrition Information:Calories: 90
Protein: 5 g
Carbs: 17 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 260 mg
Fiber: 4 g
|1||Cook rice as directed but substitute 1 cup chicken broth for 1 cup water. Let rice cool to room temperature or cover and refrigerate until ready to use.|
|2||In a small bowl mix together egg substitute and mustard powder until blended. Lightly coat a large skillet or wok with nonstick vegetable spray.|
|3||Heat skillet, begin stirring over medium heat and add egg mixture. Cook the egg mixture without stirring until it begins to set; until the egg bits are small and crumbly. Remove and set aside.|
|4||Lightly coat the skillet with nonstick vegetable spray and heat. Add garlic and ginger. Stir while cooking over medium-high heat until fragrant, about 1 minute.|
|5||Add the carrots and peas. Cook and stir for about 3 minutes until vegetables are tender. Stir in cooked rice, egg mixture, and water chestnuts.|
|6||Cook and stir until heated through, about 3 minutes. Add soy sauce to rice mixture. Cook and stir for 2 minutes.|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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