Fried rice with many vegetables and not-so-much sodium. This is also a cheap meal because we use eggs for protein.

Veggie Fried Rice

Prep Time30

Cook Time10

Servings: 4

Calories: 295kcal

Cut up the carrots, mince the garlic, grate the ginger and trim the snow peas ahead of time.
Cook the brown rice according to package instructions, but use low-sodium chicken broth instead of water.
Thaw the edamame and place in a small bowl. Pour 1 cup of boiling water over the edamame and let it sit a couple of minutes before draining.
Spray a small skillet with nonstick spray and make the omelet: whisk together the egg, egg white, cooking wine and sesame oil. I like Shaoxing wine for Chinese food, but any dry sherry is OK, or you could just sub milk or water if you haven't got any cooking wine on hand.
Pour the egg mixture into the heated skillet. As it cooks, you'll want to lift the edges so some of the uncooked egg mixture flows underneath. When the egg is fully cooked through, flip it out of the skillet and onto a cutting board, and cut the omelet into slices and set them aside.
Heat the canola oil over medium heat in a large skillet. When the pan is hot, add the carrots, garlic, and ginger and snowpeas and cook about 5 minutes until the vegetables are just slightly tender (we don't want to overcook)
Add the baby corn to the vegetable mixture and cook another minute or two.
Add the cooked rice, soy sauce and sesame oil
Fold the cut-up omelet pieces into the rice-and-veggie mixture. I want to add that for lunch the following day, I put a sunny-side-up egg on top of leftover rice, and the runny egg yolk made it really yummy, so that's something to consider.