After all the holiday feasting, we’re looking for a somewhat lighter spin on some of our favorites. We’re fans of one-skillet suppers, and this recipe from our friend Holly Clegg is just the ticket (we often add a few extra veggies for good measure).
Makes 6 (1-cup) servings
2 tablespoons canola oil
1/2 cup chopped onion
1/2 pound sliced mushrooms
1 teaspoon minced garlic
2 egg whites, beaten
3 cups cooked rice (white or brown)
2 tablespoons low-sodium soy sauce
3 tablespoons seasoned rice vinegar
1/3 cup fat-free vegetable or chicken broth
2 teaspoons finely chopped fresh ginger or 1 teaspoon ground ginger
1/2 cup shelled edamame, (if frozen, thaw)
1/2 cup chopped green onions
1 tablespoon sesame seeds, toasted, optional
- In large nonstick skillet, heat oil and sauté onion, mushrooms, and garlic 5-7 minutes. Add egg whites and rice, stirring and cooking until egg whites are done.
- Add soy sauce, vinegar, broth, and ginger cooking and stirring until heated, about 3 minutes. Add edamame and green onions, stirring until well heated. Sprinkle with sesame seeds, if desired.
Nutritional information per serving:
Calories from Fat 26%
Saturated Fat 0g
Dietary Fiber 2g
Total Sugars 5g
Dietary Exchanges: 2 starch, 1 fat
Terrific Tip: Be creative and add whatever veggies you have or even leftover, seafood, chicken or meat. You can find toasted sesame seeds in the spice section.