Ginger And Scallion Stir-Fried Brown Rice

By Hapemom

One of my favorite Weight Watchers' recipes. 4 servings /6 points each. Can start with leftover rice to make this dish even quicker.

Ingredients

• 2 teaspoons olive oil
• 1/2 cup thinly-sliced carrots on diagonal
• 1/2 cup thinly-sliced shiitake mushroom stems removed
• 1 teaspoon minced fresh ginger root
• 1/2 cup snow peas halved lengthwise
• 1/2 cup frozen green peas or fresh peas
• 4 cups cooked brown rice (freshly cooked or left-over)
• 1 cup chopped kale or other greens (original recipe suggests Swiss chard or collards; I like to use spinach)
• 2 large eggs well-beaten
• 2 tablespoons low-sodium soy sauce
• 1/4 cup sliced scallions plus
• more for additional garnish

Details

Servings 4

Preparation

Step 1

Heat oil in a large nonstick skillet over high heat until very hot but not smoking; add carrots and then mushrooms. Cook, stirring and shaking pan for 2 to 3 minutes. Add ginger and snow peas and cook for 30 seconds more; add peas and rice and stir to combine.

Next, add chopped greens; reduce heat to medium and cook, covered, about 2 minutes. Remove cover and increase heat back to medium-high. Add beaten eggs, soy sauce and 1/4 cup of scallions, stirring to combine; cook 3 to 4 minutes more and garnish with remaining scallions.

This recipe yields 4 servings; about 1 3/4 cups per serving.

Points® Value: 6