START TO FINISH: 30 minutes MAKES 4 servings
• 4 eggs
• 2 tablespoons water
• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, minced
• 2 cups chopped Chinese cabbage
• 1 cup coarsely shredded carrot
• 1 cup fresh pea pods, trimmed
• 2 cups cooked brown rice, chilled
• 1⁄3 cup sliced green onions (2 or 3)
• 2 tablespoons reduced-sodium soy sauce
• 1 to 2 teaspoons Sriracha chile sauce
• 2 tablespoons snipped fresh cilantro
• Lime slices or wedges
1. In a small bowl whisk together eggs and the water. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist, keeping eggs in large pieces. Carefully transfer eggs to a medium bowl; set aside.
2.In the same skillet heat oil over medium-high heat. Add ginger and garlic; cook and stir for 30 seconds. Add cabbage, carrot, and pea pods; cook and stir for 2 minutes. Stir in cooked eggs, brown rice, green onions, soy sauce, and chile sauce; cook and stir for 2 to 3 minutes more or until heated through. Sprinkle with cilantro. Serve with lime slices.
PER SERVING: 250 cal., 9 g total fat (2 g sat. fat), 212 mg chol., 367 mg sodium, 31 g carb., 4 g fiber, 11 g pro.