Yang Chow Fried Rice

A vegetarian version. From Cooking Light. Per 1 cup serving: 348 calories, 8.l5 g fat, 11 g protein, 55 g carb, 4.9 g fiber, 141 mg cholesterol.

• Ready In: 37 mins
• Serves: 6

Ingredients

• 2  tablespoons canola oil, divided
• 4  large eggs, lightly beaten and divided
• 1⁄4 teaspoon fresh ground black pepper, divided
• 1  dash salt
• 1 3⁄4 cups  thinly sliced green onions, divided
• 2  teaspoons  grated peeled fresh ginger
• 2  garlic cloves, minced
• 5  cups  cooked short-grain white rice, chilled
• 1⁄4 cup low sodium soy sauce
• 1⁄2 teaspoon salt
• 1 (10 ounce) package frozen green peas, thawed
• 3  tablespoons  chopped fresh cilantro

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
2. Add in half the eggs; swirl to coat the bottom of the pan evenly.
3. Sprinkle w/ 1/8 teaspoon pepper and a dash of salt; cook 3 minutes or until eggs are done.
4. Remove egg from pan; thinly slice and set aside.
5. Wipe the pan clean using a paper towel.
6. Heat 4 teaspoons oil in skillet over med-high heat.
7. Add in 1 cup onions, ginger, and garlic; stir-fry 30 seconds.
8. Add in remaining eggs and rice; stir-fry 3 minutes.
9. Stir in half of egg strips, 3/4 cup onions, 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; stir-fry 30 seconds; combine well.
10. Top with remaining egg strips and cilantro.