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Preparation

1. Prepare rice according to package directions. Fluff with a fork & set aside.

2. Heat a large, deep skillet over medium-high. Add oils, chicken & eggplant to skillet. Cook 5-7 minutes or until lightly browned, stirring often. Add garlic, ginger, red pepper & onions. Cook 3-4 minutes or until onions are tender.

3. Add teriyaki sauce & peas. Cook 2-3 minutes or until vegetables are thoroughly cooked, stirring often.

4. Serve stir-fry over rice.

Tips

Toasted sesame oil gives this dish a smoky flavor. You can substitute other oils as well!

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard


Nutrition Facts

6 servings per recipe
Serving size (307g)
Amount per serving
Calories
300
% Daily Value*
Total Fat 12g 15%
    Saturated Fat 1.5g 8%
    Trans Fat 0g  
Cholesterol 55mg 18%
Sodium 250mg
11%
Total Carbohydrate 27g 10%
    Dietary Fiber 4g 14%
    Total Sugars 7g  
    Includes 0g Added Sugars 0%
Protein 21g  
Vitamin D 0mcg 0%
Calcium 44mg 4%
Iron 3mg 15%
Potassium 561mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars
0%

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