Ingredients

• 1 tablespoon fresh ginger root
• 1 cup snow peas
• 1 medium carrot
• 4 scallions
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons light brown sugar
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon peanut oil
• 4 cups white rice, cooked
• 2 cups bean sprouts
• 4 eggs

Preparation

1. Grate ginger root. Cut snow peas into thirds and cut carrot into matchstick-size strips. Thinly slice scallions.
2. Combine soy sauce, sugar, vinegar and ginger in a small bowl; set aside.
3. Heat the oil in a large nonstick skillet or wok over medium-high heat.
4. Add the carrots and stir-fry for 2 minutes.
5. Add the snow peas, bean sprouts and 1 tablespoon of the soy sauce mixture. Stir-fry until the vegetable are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
6. Return skillet to medium heat and add remaining sauce mixture, cooked rice and scallions.
7. Cook until warmed through, about 1 minute.
8. Lightly beat the eggs. Make a large space in the center of the rice and pour the eggs into it.
9. Scramble the eggs with a spatula until set.
10. Stir eggs into rice. Add vegetables and stir. Serve hot.

Helpful hints

• Recipe works best with cooked rice that has been refrigerated.
• For a higher protein meal add 2 cups of cooked chicken, shrimp or tofu.