Vegetable Fried Rice

recipe

Yield:

6 (1-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 202
Caloriesfromfat 9 %
Fat 2 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.9 g
Carbohydrate 31.2 g
Fiber 0.0 g
Cholesterol 37 mg
Iron 0.0 mg
Sodium 204 mg
Calcium 0.0 mg

Ingredients

1 egg
1/8 teaspoon salt
1 tablespoon low-sodium soy sauce
1 teaspoon peanut oil
1/2 teaspoon brown sugar
Vegetable cooking spray
1 cup sliced celery
1/2 cup sliced onion, cut in half
1 cup sliced fresh mushrooms
1 (6-ounce) package smoked tofu, crumbled
2 cloves garlic, crushed
3 cups cooked long-grain rice (cooked without salt or fat)
1 cup frozen English peas, thawed

Preparation

Combine egg and salt, beating with a wire whisk until frothy. Set aside. Combine soy sauce, oil, and sugar. Set aside.

Coat a wok with cooking spray. Heat at medium-high (375°) until hot. Add celery and onion; stir-fry 2 minutes. Add mushrooms, tofu, and garlic; stir-fry 1 minute.

Push vegetable mixture up sides of wok, forming a well in center. Pour egg mixture into well, and stir-fry until set. Add rice, and stir-fry 1 minute. Add soy sauce mixture and peas; stir-fry 2 minutes. Serve immediately.

Note:

Oxmoor House Cooking Light Collection

January 1995
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