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Vegetable Fried Rice

Photo: Oxmoor House
Prep time 5 mins
Cook time 7 mins
Yield

4 servings (serving size: 1 cup)

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.

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

Nutrition 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

How to Make It

  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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