Spicy Vegetable Fried Rice |
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Prep Time: 2 Minutes Cook Time: 9 Minutes |
Ready In: 11 Minutes Servings: 4 |
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The crushed red pepper adds a hint of heat to this Asian favorite. If you're sensitive to spices, simply omit it. Ingredients:
1 1/2 cups frozen broccoli stir-fry (such as birds eye) |
1 cup frozen shelled edamame (green soybeans) |
cooking spray |
1/2 cup egg substitute |
2 teaspoons dark sesame oil |
2 teaspoons bottled minced garlic |
1/4 teaspoon crushed red pepper |
2 (8.8-ounce) pouches microwaveable cooked brown rice (such as uncle ben's whole grain brown ready rice) |
2 1/2 tablespoons low-sodium soy sauce |
toasted sesame seeds (optional) |
sliced green onions (optional) |
Directions:
1. Combine broccoli stir-fry and edamame in a microwave-safe bowl. Microwave at HIGH 2 minutes or until thawed; set aside.
2. While vegetables thaw, heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add egg substitute; cook 2 minutes, stirring frequently, until scrambled. Remove from pan. Wipe pan with paper towels.
3. Heat sesame oil in pan over medium-high heat; add garlic and crushed red pepper. Cook 1 minute or until fragrant. Stir in vegetables and rice; cook 2 minutes or until thoroughly heated. Stir in soy sauce and reserved egg. Garnish with sesame seeds and onions, if desired.
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