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“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:
37mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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