Vegetable Fried Rice with Pecans and Ginger

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 30%
  • Fat: 6.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.8g
  • Carbohydrate: 30.5g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 391mg
  • Calcium: 27mg

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

Preparation

  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.
My Notes

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

Add Note

Vegetable Fried Rice with Pecans and Ginger Recipe at a Glance
advertisement

More Recipes Like This

  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