Fifteen Minute Fried Rice
Low Fat Recipe
Egg substitute knocks out the fat in this delicious stir fry with vegetables, soy sauce, chicken bouillon and white rice.
1 tablespoon oil
3/4 cup liquid egg substitute
2 cups water
1 package (16 ounce) frozen stir-fry vegetables , thawed
1/4 cup soy sauce
1 cube chicken bouillon
2 cups uncooked white rice
Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet. Add water, vegetables, soy sauce and bouillon to skillet; bring to a boil. Stir in rice; cover. Remove from heat. Let stand five minutes.
Recipe makes 4 servings
Calories: 112; Carbohydrates: 28g; Protein: 1g; Fat: 1g; Cholesterol: 0g; Fiber: 2g; Sodium: 4mg
Did you know?
Scientists in Sri Lanka have figured out that cooking rice with oil, then cooling it, may slash calories by up to half. The cooling process, along with fat from the oil, boosts rice's resistant starch, an indigestible carb.
Try it at home: Add 1 teaspoon healthy oil to the cooking water for every 1/2-cup uncooked rice. Cook, chill overnight, and you have rice that tastes just like rice but has fewer storable calories!