Makes
6 cups
INGREDIENTS
- 2 tsp Canola oil
- 1 large Onion diced
- 4 cloves minced Garlic
- 1 chopped Red pepper
- 2 omega-3 Eggs
- 2 cups cooked Brown rice long or short grain
- 2 cups frozen Peas and carrots thawed
- 3 tbsp lower sodium Soy sauce
- 1 tbsp Thai-style Chili sauce
- 1/2 cup chopped Nuts
METHOD
- Heat a medium frying pan over medium heat. Add the oil and onion and sauté for 3 minutes or until onion is just cooked through. Add the peppers and garlic, sauté until peppers are starting to soften. Add eggs. Stir till eggs are cooked through.
- Add rice, thawed vegetables, soy sauce and Thai Style Chili sauce if using. Stir well.
- Cover and reduce heat to low. Cook for 5 minutes or until the vegetables are cooked.
- Sprinkle with nuts and serve.
Each 1 ½ cup (375 mL) serving contains:
339 Calories, 13.3 g Total Fat, 2.4 g Saturated Fat, 0 Trans Fat, 0 mg Cholesterol,
818 mg Sodium, 44.7 g Carbohydrate, 5.7 g Fibre, 1.8 g Sugars, 0 g Added Sugars, 13.4 g Protein, 391 mg Potassium
Carbohydrate Choices: 2.5