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February 13, 2005
Yang Chow Fried Rice
2 tablespoons canola oil, divided
4 large eggs, lightly beaten and divided
1/4 teaspoon freshly ground black pepper, divided
Dash of salt
1 3/4 cups thinly sliced green onions, divided
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
5 cups cooked short-grain rice, chilled
1/4 cup low-sodium soy sauce
1/2 teaspoon salt
1 (10-ounce) package frozen green peas, thawed
3 tablespoons chopped fresh cilantro
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.
Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.
Yield: 6 servings (serving size: about 1 cup)
CALORIES 441(28% from fat); FAT 13.5g(sat 2.9g,mono 6.8g,poly 2.8g); PROTEIN 32.5g; CHOLESTEROL 74mg; CALCIUM 86mg; SODIUM 606mg; FIBER 5.4g; IRON 4.5mg; CARBOHYDRATE 48.7g
Posted by carcharhinid at February 13, 2005 02:19 PM