Carrot Fried Rice

Servings: 4

Diet: Vegetarian

Per Serving: 300 Calories | 27g Carbs | 4g Sugar | 4g Fiber | 15g Fat (3g Sat Fat) | 13g Protein | 440mg Sodium

Ingredients

• 2 tablespoons oil
• 4 carrots, grated using the large holes of a box grater
• 1 tablespoon fresh ginger, minced
• 6 eggs, beaten
• 1 bunch scallions, chopped, white and green parts
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons cilantro, chopped
• 1½ cups cooked brown rice, preferably day old

Instructions

1.  Heat oil in a large skillet over medium heat. Add the carrots and ginger. Cook 2
   minutes. Move the carrots and ginger to the edges of the pan.
2.  Pour the eggs in the center of the pan. Turn down the heat and cook until the
   eggs set on the bottom, about 4 minutes. Gently stir the eggs until scrambled, about 3
   minutes. Combine the eggs with the carrots and ginger.
3. Fold in the scallions, soy sauce, cilantro and rice. Mix together until combined.

Reduce Food Waste: After chopping the scallions, put the leftover stems in a half inch of water and watch them regrow!

Make it Gluten-free: Use gluten-free soy sauce or tamari instead of regular soy sauce.

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