Mairlyn Smith’s easy fried rice recipe

Makes  6 cups
"This has been a staple in our house since my son brought this recipe from his foods and nutrition class in Grade 9."
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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

Instructions

  1. 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.
  2. Add rice, thawed vegetables, soy sauce and Thai Style Chili sauce if using. Stir well.
  3. Cover and reduce heat to low. Cook for 5 minutes or until the vegetables are cooked.
  4. 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

Nutrition
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