nutritional information

Per 3/4-cup serving:

  • Calories: 244
  • Protein: 5 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 49 g
  • Cholesterol: 53 mg
  • Sodium: 320 mg
  • Fiber: 2 g
  • Sugar: 1 g

Spicy Egg and Vegetable Fried Rice

Serves 8

Turn a weeknight stir-fry into a restaurant-style dinner by making a batch of fried rice to go with it. Chili oil gives this version a spicy bite, but you could also use vegetable oil for a milder dish.
  • 2 eggs, lightly beaten
  • 2 cups basmati rice
  • 2 Tbs. chili oil
  • 1 cup frozen mixed vegetables (8 oz.)
  • 6 green onions, chopped

1. Bring rice and 4 cups water to a boil in saucepan. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.

2. Coat nonstick skillet with cooking spray; heat over medium heat. Pour in eggs. Cook 4 minutes, or until firm. Remove eggs, and coarsely chop.

3. Heat chili oil in same skillet over medium heat. Add rice, eggs, and frozen vegetables, and season with salt and pepper, if desired. Cook 15 minutes, or until browned and beginning to crisp, stirring often. Stir in green onions, and cook 2 minutes more. 

February 2009

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This does not serve 8; I'd say that it'll feed two. A good substitute for chili oil is the same amount of vegetable oil and a small dash of chili powder or red pepper flakes.

Marie - 2012-03-13 21:45:58

Not bad, but definitely does not feed 8 people - maybe 8 side dishes...

Carmelina - 2011-01-06 16:42:44