1 egg, beaten
2 tbsp. peanut oil
4 scallions, sliced
1 garlic clove, minced
½ tsp. sugar
½ tsp. salt
1 tbsp Chinese rice wine
1 cup frozen corn, thawed
2 cup rice, cooked
Heat 1 tbsp peanut oil over medium-high heat in a large skillet.
Add beaten egg and scramble until thoroughly cooked.
Remove and set aside.
Add remaining peanut oil to the skillet and heat over high.
Add scallions, minced garlic, sugar, and salt.
Stir-fry for roughly 30 seconds.
Add rice wine and frozen corn.
Continue to stir-fry for 1 minute.
Add cooked rice and continue to stir for 3-4 minutes or until rice begins to brown.
Add in scrambled egg, and season with salt.
Remove from heat and cool before serving.
Sugar: 2g
:
Calcium: 45mg
Calories: 472kcal
Carbohydrates: 68g
Cholesterol: 82mg
Fat: 18g
Fiber: 4g
Iron: 2mg
Potassium: 394mg
Protein: 10g
Saturated Fat: 3g
Sodium: 519mg
Vitamin A: 358IU
Vitamin C: 10mg
