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Vegetable Fried Rice With Cashews

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Vegetable Fried Rice With Cashews Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
468
Calories from Fat
126
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
600mg
25%
Total Carbohydrates
71g
24%
Dietary Fiber
7g
28%
Sugars
7g
Protein
16g
Calcium
34mg
3%

Number of servings: 4

Calories per serving: 468

Preparation time: 25 min

Total time: 50 min

Ingredients

Nonstick cooking spray

1 tbsp canola oil

10 sliced green onions, tops included

4 minced garlic cloves

1 tbsp grated fresh ginger

2 cups sliced mushrooms

12 cup egg substitute

34 cup frozen petite green peas

12 cup thinly sliced carrots

2 cups snow peas, sliced in half diagonally

1 tbsp water

14 cup reduced-sodium soy sauce

2 oz (12 cup) cashew pieces

1 12 cups brown rice, cooked according to directions without salt or fat

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When hot, add the onions, garlic, ginger, and mushrooms. Stir-fry for 2 to 3 minutes.

2. Add the egg substitute to the center of the skillet. Stir continually for 1 to 2 minutes until the egg substitute is cooked.

3. Add the green peas, carrots, snow peas, and water. Cover. Cook 2 to 4 minutes or until vegetables are tender.

4. Add the soy sauce, cashew pieces, and rice. Mix well and stir for 2 to 3 minutes to heat through.

Makes 4 servings.

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