Ingredients

• 2 spray(s) cooking spray
• 2 large egg(s), lightly beaten
• 1 cup(s) carrot(s), shredded
• 1 cup(s) scallion(s), sliced, divided
• 3 cup(s) cooked white rice
• 1/2 cup(s) frozen green peas, thawed
• 1/4 cup(s) low-sodium soy sauce, or to taste

Directions

1. Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.

2. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.

3. Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.

4. Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.

Email to a friend | Print this recipe | Back