Vegetable fried rice with almond teriyaki sauce

For another easy one-pot meal, use leftover brown rice (or quinoa), toss it with vegetables and almonds, and top it with an over-easy egg cooked using nonstick cooking oil. It’s a speedy way to get in four food groups.

Nutrition (per serving)

Calories: 350; total fat: 17g; saturated fat: 3g; protein: 15g; carbohydrates: 37g; sugar: 5g; fiber: 6g; cholesterol: 185mg; sodium: 270mg

Recipe and photo by Amy Gorin, M.S., R.D.N.

4

Ingredients 

1 onion, diced

1 small package (10-oz) frozen green beans

2 Tbsp slivered almonds

2 Tbsp reduced-sodium teriyaki sauce

1/4 cup almond butter

1/2 tsp granulated garlic

1/4 tsp cayenne pepper

2 cups cooked brown rice

Cooking oil spray

4 eggs

How to make it 

In a large nonstick pan, sauté onion pieces in a thin layer of water. When the onions become translucent, add almonds and teriyaki sauce. Add minimal water as needed; when liquid begins to absorb, mix in green beans and almond butter. Add cooked rice to pan, mixing in garlic and cayenne pepper.

Meanwhile, spray a medium nonstick pan with cooking oil spray, and “fry” eggs.

Divide vegetable-and-rice mixture into four bowls, topping each bowl with a fried egg.

Diet-friendly recipes

Cook Time: 

8

Prep Time: 

2

Article source here:Men’s Fitness