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Vegetable Fried Rice

Yield 6 (1-cup) servings.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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