Thursday, May 27, 2010

My Vegetable/Rice Stir-Fry

{{a healthier version of fried rice}}

  • 2 cups Cooked Rice, cooled slightly (leftover rice works perfect too!)
  • 2 cups Broccoli Florets
  • 2 cups Zucchini, cut it small wedges
  • 1 cup Carrots, shredded (or cut baby carrots in 1/2” slices)
  • 1 cup Snow Peas, halved
  • 1 cup Peas, frozen
  • 1 clove garlic, minced
  • 2 eggs, fried and scrambled
  • 1 cup Turkey Ham (or Chicken Breast), diced
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/4 cup Classic Stir-Fry Sauce (by House of Tsang)
  • 1 tbsp. Low-Sodium Soy Sauce

In a large wok or saucepan, steam all veggies in 1/4 cup water with lid over the pan for 5 minutes on med-high heat. Remove lid, and push all veggies to the outer edges of the pan. Add olive oil and minced garlic to the center of the pan and let cook for one minute. Stir around to coat veggies. Add turkey ham and stir fry until heated through. Add rice, stir-fry sauce and soy sauce. Stir around to coat. Add scrambled egg and gently stir. Serve hot.

1-1/2 cup serving = about 240 calories
This recipe serves 6, 1-1/2 cup servings (approx.)

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