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Method:
Heat a wok or large frying pan to medium-high heat, cook the egg into an omelet. Remove the omelet and add the carrots, celery and onion.
Stir fry over high heat adding water as needed until the vegetables are tender-crisp. Cut the omelet into chunks and add to the wok along with the peas and corn. Add the rice and soy sauce. Mix to combine.
Serves: 4
Approximate nutritional analysis per serving: 175.5 calories, 7.8 grams of protein, 34.4 grams of carbohydrates, 1.4 grams of fat, 8 grams of fiber.
Visit the BlackDoctor.org Healthy Recipes center for more articles.
Robert Ferguson is a clinical nutritionist, author, fitness expert, CEO of Diet Free Life, and a leading voice of wellness and weight loss who serves on the Presidential Task Force on Obesity for the National Medical Association. You can learn more about Robert and his programs at www.dietfreelife.com