Ingredients
- 2 eggs
- 1 1/2 tsp sesame oil, divided
- 1 tsp peanut oil
- 1 cup finely chopped onions
- 1 cup finely chopped mushrooms
- 3/4 cup finely chopped red pepper
- 1/2 cup finely chopped celery
- 1 Tbsp grated gingerroot
- 2 tsp minced garlic
- 1 cup frozen peas
- 4 cups cooked basmati rice
- 1/4 cup chopped green onions
- 2 Tbsp reduced-sodium soy sauce
- 2 Tbsp hoisin sauce
Preparation
Step 1
Whisk together eggs and 1/2 tsp sesame oil in a small bowl. Spray an 8-inch , non-stick skillet lightly with cooking spray and heat over medium-high heat. Add eggs and cook without stirring. until underside is cooked. Flip and cook other side. Remove cooked egg from skillet and chop into bite-sized pieces. Set aside.
Heat remaining 1 tsp sesame oil and peanut oil in a wok or large skillet. Add onions, mushrooms, red pepper, celery, gingerroot and garlic. Cook and stir over medium-high heat until vegetables are tender, about 5 minutes. Add peas and cook just until heated through, about 2 more minutes. Stir in cooked rice, green onions, chopped egg, soy sauce and hoisin sauce. Mix well and continue to cook just until rice is heated through.
172 calories
3.3 g total fat
6 g protein
31 carbohydrates
2g fiber
54 mg cholesterol
243mg sodium