Vegetable Fried Rice

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

More From Oxmoor House

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetable Fried Rice Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy