1 egg, beaten
1 cup sugar snap peas, trimmed and cut into 1/2-inch pieces
1/2 cup thinly sliced celery
1/4 cup diced red bell pepper (Red bell pepper is one of the foods highest in vitamin C)
3 tbsps thinly sliced green onion
2 cups cooked brown rice
1/8 tsp salt
1/8 tsp pepper
1/4 cup fat-free chicken broth
2 tbsps finely chopped fresh cilantro
Coat a large skillet or wok with nonstick cooking spray; heat over medium heat.
Add the egg to the skillet and stir to scramble. When completely cooked, remove to a plate.
Coat the skillet again with the cooking spray. Add the peas, celery, bell pepper, and green onion; cook, stirring occasionally approximately 4 minutes until crisp tender. Add the rice, salt, pepper, and broth; cook, stirring occasionally, about a minute and a half until heated through.
Add the cilantro and mix together.
Per serving: 148 calories, 5g protein, 26 g carbs (Eat as a side to a protein item.)
1/2 cup thinly sliced celery
1/4 cup diced red bell pepper (Red bell pepper is one of the foods highest in vitamin C)
3 tbsps thinly sliced green onion
2 cups cooked brown rice
1/8 tsp salt
1/8 tsp pepper
1/4 cup fat-free chicken broth
2 tbsps finely chopped fresh cilantro
Coat a large skillet or wok with nonstick cooking spray; heat over medium heat.
Add the egg to the skillet and stir to scramble. When completely cooked, remove to a plate.
Coat the skillet again with the cooking spray. Add the peas, celery, bell pepper, and green onion; cook, stirring occasionally approximately 4 minutes until crisp tender. Add the rice, salt, pepper, and broth; cook, stirring occasionally, about a minute and a half until heated through.
Add the cilantro and mix together.
File photo shown with white rice. DO NOT use white rice. Brown rice is a whole-grain. White rice is refined!
Yield: 4 servingsPer serving: 148 calories, 5g protein, 26 g carbs (Eat as a side to a protein item.)
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