Stir-Fry Rice
Turn left over rice into this scrumptious Asian specialty. Freezer Friendly, Vegetarian, Gluten free, Diabetic
Servings
6(1-cup) servings
Servings
6(1-cup) servings
Ingredients
  • 1tablespoon canola oil
  • 1cup chopped onion
  • 1/2cup chopped carrot
  • 1teaspoon minced garlic
  • 2 egg whitesbeaten
  • 3cups cooked ricewhite or brown
  • 3tablespoons low sodium soy sauce
  • 2teaspoons sesame oil
  • 2teaspoon teaspoons finely chopped fresh ginger or 1ground ginger
  • 1/2cup shelled edamame(if frozen, thaw)
  • 1/2cup chopped green onion
  • 1tablespoon sesame seedstoasted, optional
Instructions
  1. In large nonstick skillet, heat oil and sauté onion, carrot, and garlic 5-7 minutes. Add egg whites stirring, until cooked.
  2. Add rice, soy sauce, sesame oil, and ginger cooking and stirring until heated, about 3 minutes. Add edamame and green onions, stirring until well heated. Sprinkle with sesame seeds, if desired.
Recipe Notes

Calories 184, Calories from Fat 23%, Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 227mg, Carbohydrates 29g, Dietary Fiber 2g, Total Sugars 4g, Protein 6g, Dietary Exchanges: 1 ½ starch, 1 vegetable, 1 fat

Terrific Tip: Be creative and add whatever veggies you have or even leftover, seafood, chicken or meat for a heartier version.

Nutritional Nugget: Did you know sesame seeds are a great source of calcium? Look for toasted sesame seeds in the spice section of grocery.