CABBAGE AND HAM STIR-FRY
EGG FRIED RICE
Try a quick stir-fry with seasonings like green onions and garlic for a creative noodle dish that will wow your family.
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 4
4 oz wide rice noodles 1 small head green cabbage 4 oz sliced lower- sodium deli ham 1 bunch green onions
1 tbsp canola oil 2 tbsp minced garlic 3 tbsp balsamic vinegar 1 tbsp reduced- sodium soy sauce
STEP 1 Cook the rice noodles according to package directions. Core and very thinly slice the cabbage. Cut the ham into short strips. Thinly slice the green onions. STEP 2 In a 12-inch skillet, heat the oil on medium-high. Add green onions, ham, and garlic. Cook 2–3 min., until garlic is golden, stirring often. Add cabbage. Cook 7–8 min., until cabbage has wilted, stirring often. STEP 3 Into skillet, stir the vinegar and soy sauce. Season with pepper. Cook 2 min., stirring to combine. STEP 4 Add rice noodles to cabbage mixture and toss until well combined. Serve immediately.
Per serving: 227 calories, 5g fat, 0g saturated fat, 10mg cholesterol, 326mg sodium, 38g carbohydrate, 4g fiber, 3g sugar, 10g protein
Green cabbage
Affordable and versatile, this leafy veggie can be enjoyed raw in coleslaw or cooked in stir-fries, soups, and braised dishes.
Bell peppers and green onions add color and freshness to this vegetarian main dish.
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 4
¾ (14 oz) pkg boil- in-bag brown rice 1 large red bell pepper 1 bunch green onions 2 cloves garlic 5 large eggs
½ tsp ground ginger ½ tsp ground turmeric 1 tbsp canola oil 1 (10 oz) bag frozen peas, thawed
Ground turmeric
A cousin to ginger, this vivid orange-yellow spice adds earthy
citrus flavor to curries and curry powder.
STEP 1 Prepare the rice according to package’s stovetop directions. Seed and finely chop the bell pepper. Finely chop the green onions and garlic. In a small bowl, whisk the eggs, ginger, and turmeric. Season with salt. STEP 2 Heat a 12-inch nonstick skillet on medium. Add the egg mixture and cook 3–4 min., until mostly set, stirring often. Transfer to a medium bowl. STEP 3 To same skillet, add the oil and increase heat to medium-high. Add bell pepper, green onions, and garlic. Cook 5–7 min., until golden, stirring often. Add the peas and cook 2 min., until warm. STEP 4 Add the cooked rice and eggs. Cook 1 min., stirring to break up any clumps. Remove from heat. Season with salt and pepper to taste.
Per serving: 475 calories, 14g fat, 3g saturated fat, 316mg cholesterol, 133mg sodium, 68g carbohydrate, 6g fiber, 3g sugar, 19g protein
JANUARY 2019 53
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