Asian Stir Fried Rice

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* Exported from MasterCook *

 

Asian Stir Fried Rice

 

Recipe By :Paulette Mitchell, The 15 " Gourmet Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Asian Vegetarian Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons canolaor saflower oil, divided

2 eggs -- lightly beaten

1 cup slivered mushrooms

1 stalk celery -- chopped

1/2 cup fresh bean sprouts

1/2 alfalfa sprouts

2 medium scallions -- chilled

2 cups cooked rice

1 cup frozen baby peas -- thawed

2 tablespoons low sodium soy sauce

white pepper -- to taste

 

Heat 1 tablespoon of the oil in a large nonstick skillet or wok over

medium heat, add the eggs. Scramble until eggs are almost set;

transfer to a bowl, cover and keep warm. Set aside.

 

Heat the remaining oil in the same pan. Add the mushrooms, celery,

sprouts and scallions. Cook, stirring constantly for about 2

minutes. Add the rice, cook for about 3 minutes. Add the scrambled

eggs and the remaining ingredients; stir gently until heated

through. Adjsut the seasoning to taste.

 

 

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Per serving: 291 Calories (kcal); 13g Total Fat; (40% calories from

fat); 9g Protein; 35g Carbohydrate; 94mg Cholesterol; 343mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 1/2 Fat; 0 Other Carbohydrates

 

NOTES : Optional garnish: red bell pepper strips.

 

Rice can be brown or white rice. Brown rice adds a nuttier taste.

 

Can be prepared up to 2 days in advance and refrigerated.

Nutr. Assoc. : 1300 0 4196 0 96 0 0 0 4422 0 0