Vegetable Fried Rice with Pecans and Ginger

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.