Vegetable Fried Rice

Yield: 6 (1-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 9%
  • Fat: 2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.9g
  • Carbohydrate: 31.2g
  • Fiber: 0.0g
  • Cholesterol: 37mg
  • Iron: 0.0mg
  • Sodium: 204mg
  • Calcium: 0.0mg


  • 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


  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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