Source: Parents Magazine


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat the canola oil over medium-high heat in a large nonstick skillet. Add the asparagus to the skillet. Saute for 1 minute (3 minutes if asparagus is thick). Add the scallions, ginger, and garlic; saute until the asparagus is just tender, about 2 minutes more.

  • Add the rice and peas to the skillet, breaking up rice as you stir. Stir-fry for 2 to 3 minutes or until the rice is heated through. Reduce heat to medium.

  • Make a well in the center of the rice and pour in the eggs. As the eggs begin to cook, stir them into the rice until the egg is thoroughly incorporated. Remove from heat. Stir in soy sauce. Makes 4 servings.

Nutrition Facts

308 calories; fat 11g; cholesterol 106mg; saturated fat 2g; carbohydrates 43g; mono fat 6g; poly fat 3g; insoluble fiber 6g; sugars 5g; protein 11g; vitamin a 1360.5IU; vitamin c 11.2mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.6mg; vitamin b6 0.4mg; folate 80.6mcg; vitamin b12 0.3mcg; sodium 339mg; potassium 339mg; calcium 60.6mg; iron 3.4mg.