Saladmaster L20210SA Manual De Instrucciones página 16

15
Vegetable Fried Rice
Yield: 4 to 6 servings
2 tablespoons olive oil, divided
⁄ cup egg substitute, or 2 eggs lightly beaten
1
2
2 cups packed sliced napa cabbage
2 cups fresh bean sprouts
⁄ cup shredded carrot
1
3
5 green onions, sliced, white and green parts separated
3 cups cooked rice (1 cup uncooked rice)
⁄ cup fresh or frozen, thawed, tiny green peas
1
2
1 tablespoon reduced-sodium soy sauce
2 tablespoons fat-free low-sodium chicken stock
Preheat covered skillet to 300°F (150°C). Add 2 teaspoons oil, coating
center of skillet; pour egg substitute into center of skillet. With spatula,
lift cooked portion to allow uncooked egg to flow to hot surface. When
almost set, turn egg in one or two pieces. Cook until set; immediately
transfer to plate to cool.
Add remaining 4 teaspoons oil, coating surface. Stir-fry cabbage,
bean sprouts, carrot and white parts of onions 2 to 3 minutes until
cabbage is limp. Add rice and peas; toss to combine, breaking up any
clumps. Sprinkle with pepper, soy sauce, chicken stock and green
parts of onions; toss again. Cover; reduce heat to 225°F (105°C) and
cook until rice is heated through, about 3 minutes.
Meanwhile, cut cooked egg into small thin strips. Before serving,
add egg to rice mixture; toss to combine and serve.
1 serving contains:
Cal
273
Prot Fat
9.89 g 7.78 g
Healthy Cooking Guide
Carb Fiber
41.3 g 2.7 g
Chol Sodium
0.38 mg 176 mg