- 4
Ingredients
- 2 Tbsp peanut oil
- 1 Tbsp minced ginger
- 1 cup coarsely chopped broccoli
- 1/2 cup diced carrot
- 1 cup diced fresh mushroom
- 2 cups cold, cooked long-grain rice
- 1 large egg, beaten
- 2 Tbsp reduced-sodium soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped scallion
- 1/4 cup roasted, coarsely chopped almonds
Preparation
Step 1
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of oil, add ginger and stir-fry 10 seconds or until fragrant. Add broccoli and carrot and stir-fry 30 seconds or until broccoli is bright green. Add mushrooms and stir-fry 30 seconds or until all oil has been absorbed.
Swirl in remaining 1 tablespoon oil, add cooked rice and stir-fry 1 minute. Add egg, soy sauce, salt and pepper and stir-fry 1 to 2 minutes or until egg is just cooked. Remove from heat and stir in scallions and almonds.
Yields 1 cup per serving.
Makes 4 servings
WW PointsPlus® value: 7 per serving
The key to making fried rice is to use leftover rice. After cooking the rice, fluff it with a fork before refrigerating. This will keep the grains loose for stir-frying. Adding a beaten egg is a wonderful way to boost protein and richness.