Vegetable Fried Rice

Photo: Oxmoor House

When you're making instant brown rice for this recipe, add extra flavor by cooking the rice in vegetable broth (a 14-ounce can) instead of 1 3/4 cups water.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 20%
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 8.2g
  • Carbohydrate: 45.1g
  • Fiber: 4.4g
  • Cholesterol: 53mg
  • Iron: 1.2mg
  • Sodium: 736mg
  • Calcium: 20mg

Ingredients

  • 2 teaspoons dark sesame oil
  • 3/4 cup sliced shiitake mushrooms
  • 1/2 cup matchstick-cut carrots
  • 1/2 cup sliced green onions
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon pepper
  • 4 cups chilled cooked brown rice
  • 1 large egg, lightly beaten
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon water
  • 3 tablespoons dry white wine
  • 1/3 cup frozen green peas

Preparation

  1. Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remaining ingredients; cook until thoroughly heated.
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