Feel good about eating fried rice with this healthy spin on a classic dish. By substituting white rice for brown rice, you get more fiber and fewer carbs. Also, opt for low-sodium soy sauce. Even small changes like these can make a big difference on heart health. Don’t have fresh vegetables? Frozen ones are equally healthy and last longer in the freezer. Pro tip: save time by using cooked rice that had been stored in the fridge from the day before.

Ingredients:
• 1 ½ teaspoon olive oil
• 2 large eggs
• 1/2 cup diced onions
• 1 cup frozen vegetable medley
• 1/4 cup diced scallions
• 1 cup cooked brown rice
• 1 ½ tablespoon low sodium soy sauce
• Pepper to taste
• Sesame seeds for garnish

Directions:
1. Heat half a teaspoon of olive oil over medium high heat.
2. Add beaten eggs, scramble, and set aside.
3. Heat another teaspoon of olive oil over medium high heat and saute the onions.
4. Add the frozen vegetables and cook until the water is gone and the vegetables begin to brown.
5. Add scallions and brown rice.
6. Add scrambled eggs into the pan and season with soy sauce and pepper to taste.
Tip: Use cooked rice from the day before and stored overnight in the fridge.

Try this dish and others from the dietitians at Stanford Health Care to help manage or reduce your risk of heart disease.

Learn more at http://stanfordhealthcare.org/foodfor...