This seems to me a grown up dish but according to my sources older kids really like it, and when I say older I mean ages 8-12+. I really don’t think you’re 2 year old will like it, but I could be wrong. I say this only because of the ginger and garlic in the recipe. Have fun, and let me know how it goes.
Cook Time: 10 Minutes
Prep Time: 10 Minutes
Amount per serving
- Calories: 240
- Calories from fat: 0.0%
- Fat: 5.8g
- Saturated fat: 1.1g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.4g
- Protein: 9.6g
- Carbohydrate: 38.7g
- Fiber: 4g
- Cholesterol: 106mg
- Iron: 2.2mg
- Sodium: 439mg
- Calcium: 92mg
- 1 (5.3-oz.) bag quick-cooking brown rice
- 1 (8-oz.) package fresh sugar snap peas
- 4 green onions, cut into 2-inch pieces
- 1/2 cup matchstick-cut carrots $
- Vegetable cooking spray
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 2 large eggs, lightly beaten $
- 3 tablespoons lite soy sauce
- 2 teaspoons dark sesame oil
- Cook rice according to package directions; drain well.
- Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.
- Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.
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