Serves: 3
Total Calories: 457

1 1/2 cups uncooked instant brown rice
1 1/2 cups water
1/2 cup sliced fresh mushrooms
1/2 cup shredded carrot
1/4 cup , sliced green onion
1/4 cup , chopped green bell pepper
1/4 teaspoon ginger
1 garlic clove, minced
2 tablespoons lite soy sauce
2 eggs, beaten
1/8 teaspoon pepper
3/4 cup frozen sweet peas, thawed

1. Cook rice in water as directed on package.

2. Meanwhile, spray large nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add mushrooms, carrot, onions, bell pepper, ginger and garlic cook and stir 1 minute.

3. Reduce heat to low. Stir in cooked rice and soy sauce cook 5 minutes, stirring occasionally.

4. Push rice mixture to side of skillet add eggs and pepper to other side. Cook over low heat for 3 to 4 minutes, stirring constantly until eggs are cooked.

5. Add peas to rice and egg mixture stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.

Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 270 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 1 g 5% * Cholesterol: 140 mg 47% * Sodium: 540 mg 23% * Total Carbohydrate: 44 g 15% * Dietary Fiber: 5 g 20% * Sugars: 3 g * Protein: 11 g * Vitamin A: 120% * Vitamin C: 20% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 1 Fat or 2 1/2 Carbohydrate, 1 Vegetable, 1 Fat

Nutritional Facts:

Serves: 3
Total Calories: 457
Calories from Fat: 56

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