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Vegetarian Fried Rice
Yield: Makes 4 servings
Ingredients:
4dried mushrooms
4cups cooked long-grain rice
3eggs
3/4teaspoon salt, divided
2tablespoons plus 1-1/2 teaspoons vegetable oil, divided
3green onions with tops, thinly sliced
1teaspoon minced fresh ginger
1clove garlic, minced
4ounces extra firm tofu, cut into 1/4-inch cubes and deep-fried
1tablespoon soy sauce
1/4teaspoon sugar
1cup bean sprouts, coarsely chopped
1/2cup thawed frozen peas
Preparation:
1.Place mushrooms in small bowl; cover with hot water. Let stand 30 minutes; drain, reserving liquid. Squeeze out excess water. Remove stems; discard. Chop caps.2.Rub rice with wet hands so all the grains are separated.3.Beat eggs with 1/4 teaspoon salt in medium bowl. Heat 1-1/2 teaspoons oil in wok or large skillet over medium heat. Add eggs; cook and stir until soft curds form.4.Remove wok from heat; cut eggs into small pieces with spoon. Remove from wok; set aside.5.Heat remaining 2 tablespoons oil in wok over high heat. Add onions, ginger and garlic; stir-fry 10 seconds. Add mushrooms, 1/4 cup reserved mushroom liquid, tofu, soy sauce and sugar. Cook until most of the liquid evaporates, about 4 minutes. Add bean sprouts and peas; cook 30 seconds.6.Stir in rice and remaining 1/2 teaspoon salt; heat thoroughly. Stir in eggs just before serving.
Nutritional Information:
Serving Size: 1/4 of total recipe
Fiber
3 g
Carbohydrate
57 g
Cholesterol
159 mg
Saturated Fat
3 g
Total Fat
19 g
Calories from Fat
35 %
Calories
501
Protein
24 g
Sodium
757 mg
Dietary Exchange:
Meat
1
Vegetable
2
Starch
3
Fat
4
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