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Vegetable Fried Rice with Pecans and Ginger

Yield 4 servings (serving size: 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.