Women's Health Awareness Newsletter
Embark Upon Your Journey to a Healthier You
Nutrition Corner
Ginger Fried Rice
Servings: 2 • Total Time: 25 minutes
This recipe provides plenty of vegetables, a grain, and protein, which provides three out of the five food groups. Ginger, garlic, and onions are known to assist in boosting the immune system. This rice bowl is very colorful, and you can use the vegetables you currently have in the fridge. This recipe is a flexible dish, limited only by what is in the fridge and your imagination.
Recipe provided by Patrice Carr from the Durham County Department of Public Health Nutrition Division.
Ingredients
- 4 teaspoons oil (canola or vegetable)
- 2 eggs, lightly beaten
- 2 tablespoons chopped green onions
- 1/2 cup chopped sweet, red peppers
- 1 cup frozen stir-fry vegetables
- 2 garlic cloves, minced
- 2 cups brown rice cooked (instant or regular)
- 1/2 cup shrimp, chicken, or tofu
- 2-4 tablespoons low-sodium soy sauce
- 1 teaspoon ground ginger
- 2 tablespoons shredded carrots
- In a large skillet, heat 1 teaspoon oil over medium-high heat.
- Pour the lightly beaten eggs into the skillet. Cook without stirring until eggs are completely cooked (2–3 minutes). Move the eggs to a plate and cut into strips. Set aside.
- Return the skillet to the burner and add the oil. Heat to medium high and sauté peppers, onion, and garlic until tender. Cook, stirring occasionally, until onions are softened.
- Stir in the rice, vegetables, ginger, shrimp/chicken/tofu, and soy sauce. Heat through, stirring occasionally.
- Add the egg strips and heat through. Garnish with carrots.
