Vegetable Fried Rice with Pecans and Ginger



4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 30 %
Fat 6.4 g
Satfat 0.7 g
Monofat 4 g
Polyfat 1.2 g
Protein 4.8 g
Carbohydrate 30.5 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 391 mg
Calcium 27 mg


Cooking spray
2 cups thinly sliced shiitake mushroom caps (about 3 ounces)
2 teaspoons olive oil
2 cups hot cooked basmati rice
1 1/2 cups (1/2-inch) diagonally cut asparagus
1 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped pecans, toasted
2 tablespoons low-sodium soy sauce


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Remove mushrooms from pan. Heat oil in pan. Add the rice, asparagus, ginger, salt, and pepper; cook 5 minutes, stirring frequently. Add the mushrooms, pecans, and soy sauce; cook 1 minute or until hot.