Teriyaki Fried Rice
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 to 3 servings
- 2 eggs, lightly beaten
- 2 teaspoons toasted sesame oil
- 1 tablespoon teriyaki sauce
- 2 green onions, white and light green parts only, thinly sliced
- 1 1/2 cups leftover cooked rice
- 1/2 cup cooked shelled edamame
- Carbohydrate 27 g(9%)
- Cholesterol 107 mg(36%)
- Fat 7 g(11%)
- Fiber 2 g(8%)
- Protein 9 g(18%)
- Saturated Fat 2 g(8%)
- Sodium 275 mg(11%)
- Calories 210
Preparation 1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes. 2. Divide the fried rice between two or three thermoses. MAKE-AHEAD NOTES:Can be made a day ahead and stored in the refrigerator. In the morning before school, warm up and pack into the thermoses. Reprinted with permission from Best Lunch Box Ever by Katie Sullivan Morford, © 2013 Chronicle Books
Preparation 1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes. 2. Divide the fried rice between two or three thermoses. MAKE-AHEAD NOTES:Can be made a day ahead and stored in the refrigerator. In the morning before school, warm up and pack into the thermoses. Reprinted with permission from Best Lunch Box Ever by Katie Sullivan Morford, © 2013 Chronicle Books
