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Vegetable Fried Rice Recipe
|Frozen egg product||1⁄4 Cup (4 tbs), thawed|
|Rice wine/Dry white wine||2 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Non stick cooking spray||1|
|Loosely packed frozen green beans||1 Cup (16 tbs), thawed and well drained|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Bias sliced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Small, halved and sliced|
|Canned bamboo shoots||4 Ounce, drained (1/2 Of An 8 Ounce Can, 1/2 Cup)|
|Chilled cooked rice||2 Cup (32 tbs) (Cooked Without Margarine Or Salt)|
|Unsalted dry roasted peanuts||2 Tablespoon, coarsely chopped|
Serving size: Complete recipe
Calories 874 Calories from Fat 162
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 831.3 mg34.6%
Total Carbohydrates 140 g46.6%
Dietary Fiber 16.2 g64.8%
Sugars 14.9 g
Protein 26 g51.2%
Vitamin A 13.6% Vitamin C 18.4%
Calcium 9.7% Iron 40.5%
*Based on a 2000 Calorie diet
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add thawed green beans, mushrooms, celery and onion; stir-fry for 3 to 4 minutes or till celery and onion are crisp tender.
Add bamboo shoots; stir-fry for 1 minute.
Add chilled cooked rice to the wok or skillet.
While stirring rice mixture constantly, drizzle egg mixture over rice.
Cook and stir for 6 to 8 minutes or till mixture is heated through.
If desired, sprinkle with peanuts.