Vegetable Fried Rice with Pecans and Ginger

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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


  • 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


  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.
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