Vegetable Fried Rice

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* Exported from MasterCook *

 

Vegetable Fried Rice

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 113

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon cooking oil

1 cup finely chopped fresh mushrooms

1/2 cup thinly sliced green onions

1/3 cup coarsely shredded carrot

1/3 cup thinly sliced fresh pea pods

6 cups cooked brown rice -- well chilled

3 tablespoons water

2 tablespoons reduced-sodium soy sauce

2 tablespoons dry sherry -- (optional)

2 beaten eggs

 

To simplify this Asian-inspired brown rice dish, make the rice in

advance. Cover and chill it overnight. You'll only need 30 minutes to

prepare dinner the next day.

 

Add the oil to a 12-inch skillet, tilting skillet to coat; preheat over

medium heat just until warm. Add the mushrooms, green onions, carrot, and

pea pods. Cook and stir about 2 minutes or until vegetables are just

tender. Stir in the chilled rice. Spread mixture evenly in the

skillet. Cook over medium heat for 5 minutes without stirring. Stir

thoroughly with a metal turner, lifting and turning the browned rice from

the bottom of the skillet. Spread rice mixture evenly in skillet; cook for

5 to 7 minutes more or until rice is lightly browned on bottom.

 

Meanwhile, in a small bowl stir together the water, soy sauce, and sherry,

if desired. Stir soy sauce mixture into the rice mixture. Drizzle eggs

over; cook for 1 to 2 minutes or until eggs start to set. Stir thoroughly;

cook 1 to 2 minutes more or until eggs are set. Makes 4 main-dish servings.

 

Cooking/chilling time (rice): 8 hours. Preparation time: 15

minutes. Cooking time: 15 minutes.

 

411 Calories; 9 G Total fat; 2 G Saturated fat; 107 MG Cholesterol; 314 MG

Sodium; 71 G Carbohydrate; 6 G Fiber; 12 G Protein. Exchanges: 4 1/2

starch, 1 vegetable, 1/2 fat.

 

 

 

 

 

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