Vegetable Fried Rice

Vegetable Fried Rice Recipe
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

Recipe Time

Prep: 5 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 262
Caloriesfromfat 20 %
Fat 5.7 g
Satfat 0.8 g
Monofat 1.4 g
Polyfat 1.2 g
Protein 8.2 g
Carbohydrate 45.1 g
Fiber 4.4 g
Cholesterol 53 mg
Iron 1.2 mg
Sodium 736 mg
Calcium 20 mg

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

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.

Note:

Cooking Light Superfast Suppers

January 2003
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