Asian Rice

This Asian Rice is an excellent source of vitamin C, which keeps gums and blood vessels healthy.

(Make 10 Serving)

Amount Per Serving (About 2/3 cup): 160 Calories, 8 g. Protein, 19 g. Carbohydrates, 1 g. Dietary Fiber, 2 g. Sugar, 6 g. Fat (2 g. Sat Fat), 60 mg. Cholesterol, 300 mg. Sodium

Ingredients:

• 1 tsp. of vegetable oil
• 2 eggs, beaten
• Water
• 1 bag (16 oz.) of frozen Asian style vegetables, or 1 ;b. of fresh vegetables
• 3-4 cups of cooked rice
• 1 cup of cooked, diced, chicken
• 1 tsp. of powdered garlic
• 1/4 tsp. of powdered ginger
• 2 green onions, sliced
• Soy sauce or hot sauce to taste

Preparation:

• In large-size skillet over medium-high heat, heat oil, add eggs and scramble. Remove cooked eggs and set aside.
• Add small amount of water to pan and cook vegetables until tender crisp.
• Add rice and stir to heat through, breaking up lumps by pressing against pan.
• Add meat, vegetables, garlic and ginger, and stir fry until heated.
• Add green onions, reserved egg, and cook to heat through.
• Serve with soy sauce or hot sauce. Refrigerate leftovers within 2-3 hours.

Tip

• Use leftover ham or pork in place of chicken.

Source : healthyrecipes.oregonstate.edu

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