3 Tablespoons vegetable oil
4 eggs, lightly beaten
2 cups sugar snap peas, washed and chopped
1 bell pepper, washed and chopped
1 carrot, washed and chopped
2 cloves of garlic, peeled and chopped or 1 teaspoon garlic powder
3 cups cooked rice (white or brown)
4 Tablespoons reduced sodium soy sauce
Pepper to taste
4 green onions, washed and chopped
*Use a variety of leftover, canned, frozen, or fresh vegetables - use what you have on hand. To make this a meal, add tofu or leftover chicken, turkey, beef, or shrimp.
Sizzlin' Snap Pea Fried Rice
Servings: 6
Ingredients:
Directions:
- In a large pan over high heat; add 1 Tablespoon of vegetable oil to coat the pan.
- Pour beaten eggs into the pan and scramble with a fork or spatula..
- When the eggs are cooked, remove eggs from the pan and set aside.
- Add 2 Tablespoons vegetable oil and vegetables to the pan. Cook for 5 minutes.
- Next add cooked rice. Break up any large clumps. Cook for 5 minutes.
- Add soy sauce and pepper to taste.
- Add in cooked eggs. Stir well to combine all ingredients.
- Turn off the heat, stir in green onions.
Recipe Category
One pan meals, World Cuisine
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Sizzlin' Snap Pea Fried Rice
Servings: 6
Ingredients:
3 Tablespoons vegetable oil
4 eggs, lightly beaten
2 cups sugar snap peas, washed and chopped
1 bell pepper, washed and chopped
1 carrot, washed and chopped
2 cloves of garlic, peeled and chopped or 1 teaspoon garlic powder
3 cups cooked rice (white or brown)
4 Tablespoons reduced sodium soy sauce
Pepper to taste
4 green onions, washed and chopped
*Use a variety of leftover, canned, frozen, or fresh vegetables - use what you have on hand. To make this a meal, add tofu or leftover chicken, turkey, beef, or shrimp.
Directions:
- In a large pan over high heat; add 1 Tablespoon of vegetable oil to coat the pan.
- Pour beaten eggs into the pan and scramble with a fork or spatula..
- When the eggs are cooked, remove eggs from the pan and set aside.
- Add 2 Tablespoons vegetable oil and vegetables to the pan. Cook for 5 minutes.
- Next add cooked rice. Break up any large clumps. Cook for 5 minutes.
- Add soy sauce and pepper to taste.
- Add in cooked eggs. Stir well to combine all ingredients.
- Turn off the heat, stir in green onions.
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 280 | |
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 110mg | 37% | |
| Sodium 440mg | 19% | |
| Total Carbohydrate 37g | 13% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 9g | ||
| Vitamin D 1mcg | 6% | |
| Calcium 64mg | 4% | |
| Iron 2mg | 10% | |
| Potassium 242mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.